Soaked it in a little creamy ceaser dressing,than coated with kosher salt and cayenne pepper,cooked in skillet for 2 minutes a side..... MAN, talk about Slappin YO Mama.........the cayenne made it. Guess its a little like blackened backstrap.....
I cooked up the backstraps from a yearling doe the other night at my family's New Year shindig. I left them whole and butterflied them down the middle. I hit them pretty hard with Lowrey's seasoned salt and laid strips of bacon down the inside. I closed them up and wrapped bacon around the outsides and toothpicked it all together. I grilled them and EVERYBODY that tried it loved it.
rw
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TEAM 5 "Fan Addicts"
Mossberg 535 thumbhole
.660 Indian Creek
Hevi-13 3" #7
Great Backstrap!!!!
