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jebsays
Member White Shrimper Boot Club
Joined: 13 Jan 2009
Posts: 523
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 Posted: Fri Feb 15, 2013 5:57 pm Post subject: A little backstrap food porn |
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Made this the other night from a ~1lb piece of whitetail backstrap with a recipe I found over the net.
2 cups soy
3 cups brown sugar
> Marinade
Pre-heat oven @350
Wrap single strips of bacon and secure with toothpicks
Sop with more marinade
21 minutes @350 and 4 minutes under the broiler resulted in a nice medium rare finish
Slice between each piece of bacon
Serve.
Using a broiler pan let's the bacon on the underside cook through properly (I do the same thing with jalapeno poppers if they are going in the oven).
Fantastic recipe... I'm thinking it might be even better with Worcestershire?
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shallowsport
Full Grown Flour Bluffian
Joined: 07 Jun 2006
Posts: 3260
Location: Flour Bluff/Kingsville
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| Posted: Fri Feb 15, 2013 6:08 pm Post subject: |
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| Sounds great. You might try amid of soy and worchestershire sauce. Will defiantly give this a try. |
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J.McDonald Knives
Flour Bluffian in training
Joined: 19 Aug 2010
Posts: 461
Location: Corpus Christi, TX
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| Posted: Fri Feb 15, 2013 7:10 pm Post subject: |
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Looks great!! How did it taste?
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Jacob McDonald
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jebsays
Member White Shrimper Boot Club
Joined: 13 Jan 2009
Posts: 523
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| Posted: Fri Feb 15, 2013 8:42 pm Post subject: |
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| Fantastic! |
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want2fish
Horse Mullet
Joined: 08 Oct 2012
Posts: 102
Location: Bluff to the Island
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| Posted: Fri Feb 15, 2013 11:11 pm Post subject: |
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| Sounds great. I like to cook backstrap seasoned with Tony Chacheres wrapped in bacon and cooked on the grill. |
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deputydawg
Full Grown Flour Bluffian
Joined: 17 Mar 2010
Posts: 1991
Location: Humble
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| Posted: Fri Feb 15, 2013 11:44 pm Post subject: |
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Man that looks real good! Might be good with a feral hog loin too. Think I may try it sometime. Thanks!!!!  |
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landlocked beachbum
Full Grown Flour Bluffian
Joined: 09 Apr 2007
Posts: 5811
Location: Little Rock, Arkansas
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| Posted: Sat Feb 16, 2013 9:50 am Post subject: |
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Man.......... I'd seriously cut back on the brown sugar and go with equal parts Kikkoman soy sauce and a good red wine! Still, I'm sure it's great ! 
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Dave
"The difference between genius and stupidity is that genius has it's limits". Albert Einstein |
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TexGator
Flour Bluffian in training
Joined: 22 May 2012
Posts: 429
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| Posted: Mon Feb 18, 2013 11:50 am Post subject: |
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| I do a similiar think except I cut the backstrap into 2" wide chunks and then pound it out flat into a 1/4" sheet of venison. I then put cream cheese, onion, and jalepenos inside and wrap it up and secure with bacon and toothpick. Grill until the bacon is done stays very moist and is a crowd pleaser. |
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jebsays
Member White Shrimper Boot Club
Joined: 13 Jan 2009
Posts: 523
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| Posted: Mon Feb 18, 2013 8:30 pm Post subject: |
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| TexGator wrote: | | I do a similiar think except I cut the backstrap into 2" wide chunks and then pound it out flat into a 1/4" sheet of venison. I then put cream cheese, onion, and jalepenos inside and wrap it up and secure with bacon and toothpick. Grill until the bacon is done stays very moist and is a crowd pleaser. |
I can't bring myself to share backstrap with a crowd.  That sounds like a great recipe also! |
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kweber
Full Grown Flour Bluffian
Joined: 08 Mar 2006
Posts: 2399
Location: Hondo
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| Posted: Mon Feb 18, 2013 10:43 pm Post subject: |
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looking good!
dont forget the old Tx hunter standby...
sliced, floured and fried in hot hog lard...
throw some sliced taters in after, too. 
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TexGator
Flour Bluffian in training
Joined: 22 May 2012
Posts: 429
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| Posted: Tue Feb 19, 2013 10:40 am Post subject: |
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| jebsays wrote: | | TexGator wrote: | | I do a similiar think except I cut the backstrap into 2" wide chunks and then pound it out flat into a 1/4" sheet of venison. I then put cream cheese, onion, and jalepenos inside and wrap it up and secure with bacon and toothpick. Grill until the bacon is done stays very moist and is a crowd pleaser. |
I can't bring myself to share backstrap with a crowd. That sounds like a great recipe also! |
Agreed. It has to be a very special crowd of people that merit the straps. |
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ironmanstan
Exalted Ruler of Flour Bluff
Joined: 04 Oct 2006
Posts: 12256
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| Posted: Thu Feb 21, 2013 11:25 am Post subject: |
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| kweber wrote: | looking good!
dont forget the old Tx hunter standby...
sliced, floured and fried in hot hog lard...
throw some sliced taters in after, too. |
What about the biscuits and gravy.
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