Think this will work?

[petasux]

I was bagging my deer last night and decided to cook the backstraps instead of freezing them.Cleaned the up nice, sprinkled them with spices and wrapped the in cling wrap and stuck in the fridge overnight.

Im thinking of trying something different, im consideringbutterflyingthem lengthwaysand stuffing the centers with onion and mushrooms, then wrapping them in bacon and baking them like a roast with water and potatoes.Never done this before, any reason it shouldnt turn out good?

[The Rifleman]

I cut the back straps for years length ways instead of cross ways and some people claimed that the meat was stringy and didn't even know what it was.

I now keep the butterflies for myself and cut themcross ways and put them into two bags. That is about all you get when the deer isn't very big and you remove the bones.

I think you have a good idea on the cooking part, but I wouldn't add bacon to mine - because I didn't get that many in the first place and once you cook them, then there is no more.

I cook mine - and then add the vegetables. Sometimes the vegetables will over power the taste of the meat - if you cook them together too long.

I love lot's of onions, but that is just my taste.

[petasux]

Me and my dad, my son, my brother, and his wife all hunt deer and have a couple tags apiece most years.Ive got a family of 5 and we eat a ton of deer each year, the rest of them eat it occasionaly so I by default wind up processing most of our deer and get to keep what I want off them as a result

Ive got a lotta steaks,loins, roasts and butterfly chops already in the freezer and am always trying to figure out new ways to cook them.Wifes buying me 75# worth of sausage casings as we speak, thatll be my next project.

Thought maybe the bacon would help keep the meat from drying out, I use it a lot when I smoke loins but havent tried it in the oven yet.Im still undecided[]

[patgrizzlyhunter]

Sounds good but why not use a less disirable cut of meat like a roast. It seems to me that would be like roasting a beef tenderloin.

[The Rifleman]

You mean - she is buying you enough casings to make 75 pounds of sausage right?

I bought a small package of hog casings at the grocery store this year for $4 and they were enough to make 25 pounds of sausage.

4 years ago I bought a whole ring of hog casings off a guy I went to school with and they lasted me 3 years and I made 30 to 40 pounds of sausage per a year.

The price was right at $16, but they don't keep more than a year or two and it was way to much for what I needed.

A ring of casings is probably 2 to 3 pounds of hog casings.

[petasux]

You mean - she is buying you enough casings to make 75 pounds of sausage right?

Correct

I did change things up a little on the loin, I found a bowl of hot pork sausage that had onions and mushrooms already mixed in it I had left over from the night before in the fridge, I stuffed the loin with that and cooked it in the crockpot reallly slow all afternoon.Came out pretty good actually.