Tried this last night after seeing it on youtube. It was amazingly awesome delicious. You must try it! Called cajun grilled deer (and can be used on wild turkey breasts as well)
Directions:
- Marinate deer meat overnight in Dale's steak seasoning (sparingly)
- Mix well cream cheese/jalapenos/~3 tbsp of cajun seasoning
- Butterfly tenderloins and spread cream cheese mixture
- Wrap in bacon and grill until desired wellness
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"There he stands, draped in more equipment than a telephone lineman, trying to outwit an organism with a brain no bigger than a breadcrumb, and getting licked in the process." ~by Paul O'Neil, 1965~
"Chance favors the well prepared mind." - Louis Pasteur
We only borrow the land and sea from our children.
why waste your back strap with all that....all those seasonings are good fer the lesser desired parts. ig the liver.. innards...giblets...hearts and such.
really..cream cheese on my backstrap? sorry, cant do it..we are talking phil brand cream cheese?
try this...next time cook your back strap, .top upper part of smoker, furthest from fire for like 5-7 minutes per side in about 200-250 smoker.dont need ta saturate it in all kinds of stuff...just like ya would a fine steak..i just use salt.......alabama have similar deer to us..so when ya pull it out and cut it open, and it looks really rare..dont fret..its done..slice it up and serve it.
no smoker...the grill..butter fly the whole backstrap...throw it on the grill..fer about 2-3 minutes a side..it should just barely be brown on the outside...deer is done at 140-145...it may look raw, but it will actually be cooked...and dont swet it, you can eat deer wrong.
THIS RECIPE NOT RECOMMENDED IF YOU DONT KNOW HOW YOUR MEAT WAS HANDLED. IF YA SENT IT OFF...BURN THAT SUCKER..BETTER SAFE THEN SORRY.
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I just wanted to share what I tried, you're free to alter or not alter what parts you want. There are many ways to eat a deer, but I am going to do it the way I like it. As rlpsystems said, anything is good with bacon and dale's. Hell, I would eat rubber that way!
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"There he stands, draped in more equipment than a telephone lineman, trying to outwit an organism with a brain no bigger than a breadcrumb, and getting licked in the process." ~by Paul O'Neil, 1965~
"Chance favors the well prepared mind." - Louis Pasteur
We only borrow the land and sea from our children.
Here's one I like. Take a 6" to 10" length of back strap. Using a fine blade, extra sharp knife, such as a fish filleting knife, slice the strap along the axis at a thickness of about 1/4 to 1/2 inch thick. This creates a "sheet" of back strap, 6" to 10" wide. the thinner it is sliced the longer the sheet will be. I find 1/2 inch about right. Place a layer of finely chopped purple onion, shallots, fresh garlic, and belle pepper on the entire sheet of meat. Sprinkle to taste with salt and pepper (I use a Cajun shake). Roll the sheet back up and tie it up in several places along the length with cotton chord. Rub the out side with any seasoning that you like or just leave it bare. Slow cook over charcoal at about 250 deg., with a soup can of water next to the back strap(s). This will keep the back strap(s) moist. Remove from grill when done to your preference (rare, medium, well). I have found that 45 min., turning the strap about every 10 minutes, is about right for medium rare. Remove form the grill and take off the cotton string. Slice across the roll about 1 1/2" thick. This creates a 1 1/2" thick spiral of meat and cooked veggies. Looks good and tastes great.
The last couple deer I have killed I have cut the backstraps in half and smoked them and the loins on my propane smoker. I marinade them overnight in a little olive oil and soy sauce. I use bark from my shag bark hickory tree. Once they reach about 130 degrees I take them off and slice them. Never had any complaints.
I have used this recipe a lot and it is the one that gets me the most compliments. Something else you can try. I add a handful of sunflower seeds (de-shelled of course) to the cream cheese/fresh jalapeno mixture. It adds a little something extra to the flavor and makes it REALLY REALLY good.
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"Every normal man must be tempted at times to spit on his hands, hoist the black flag, and begin to slit throats."
- H.L. Mencken
Venison Tenderloin (or backstrap) recipe
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