Just went to the freezer to get a popcicle as I am limited to clear liquids for a medicalprecedure tomorrow and there, next to the popcicles were my last two backstraps. I have had to remove all red meat from my diet for over a month now and there they were, wrapped in thick cut bacon and a light coating of fajita seasoning, staring at me and softly murmuring "eat me". I can't eat til tomorrow afternoon, but those buggers went from the freezer to the fridge in preparation for dinner tomorrow. Then, after they are no longer available, I'll have to wait until bow season to restock my freezer. There's something not right about running out of venison. I still have one turkey left, but that's it until October at the earliest.

It's funny, when the kids were still in the house, the venison would last from one season to the next, but now that they're gone, the venison seems to go a lot faster.

Hope everything goes good with the medical procedure.

I gave some of my vension to an older lady (my neighbor) the other day because she use to hunt and loves it. I would give you some of mine but you are kinda far away form Central WI! I can UPS it you if you wanna pay for shipping

If you really cared, you'd be driving down right now!

HA If I wanna knew sooner, I was in Milwaukee this weekend at Cablea's and it would of been closer of a drive for ya!..lol

They're just going in to remove some polyps. I have faith all will go well and therefore am not going to lose sleep over it. If things don't go as planned, I will have to make changes to my long term and short term goals then.

BTW, tonight we ate those backstraps with twice baked potatoes and corn on the cob. After 36 hours without food, I was full half way through the meal but forced myself to finish the meat!

I got a huge freezer full and i know ya aint that far. but diesel aint that cheap either brother. it would be cheaper if i sent it UPS.
Good luck though.

Damn AF, I missed the before post. I was going to ask for pictures tomorrow night but that's tonight and tonight was last night.[&:] So in detail, how were they?

If you have never had backstraps wrapped in bacon with fajita seasoning sprinkled on them, then cooked over a wood fire, you haven't had fine dining. That with twice baked potatoes and fresh Peaches N Cream corn on the cob can only be topped if you have homemade baked beans with them. After 12 hours of nothing but clear liquids and then 24 hours fasting, I could not finish the whole meal, but I did "force" myself to finish the meat.

The surgeon removed 6 polyps from my colon today and will have the biopsy results in a week and I decided until the results are here, to heck with the cholesterol and high blood sugar. I ate a fine meal and feel 100% better.

Ok, here is, by far, the best recipe I have ever found for cooking backstrap.

Ingredients:
Deer backstrap.
Bacon- thin sliced and cheap
toothpics
cream cheese
kokoman terakyi-soy sauce maranade
garlic powder (not garlic salt!)
pepper
pepper-Jack cheese- thin slices
1 link of deer sausage- cut or shredded into fine pieces.
Jalapenos- remove seeds and cut into slivers
onion- Cut into slivers 1in long
meat tenderizer mallet

Lay the backstap out and cut 3/4 in filets.

Take a meat tenderizor and beat until the meat is flattened out to the size of a softball.

Now dip the meat into a shallow dish of the Kokoman maranade. Then dust with garlic powder and pepper.

Now spread cream cheese on one entire side of the meat. The more the better.

Now sprinke some of your shredded deer sausage in the middle.

Add your onions and Jalapeno slivers. I usually us 1 or 2 Jap. slivers and 2 or 3 onion slivers.

Now take one side of the meat and roll it all up like a sushi roll.

Wrap the roll in bacon and secure with toothpics.

Now cook on the grill until the bacon is cooked like you like it.
About five minutes before you think they are completely done add the slice of pepper jack cheese to top of each roll and let melt.

Remove and cool for a couple of mintues (the cream cheese will be very hot)
and enjoy.