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Discussion Starter · #1 ·
I want the best one you guys got!! Please include bacon...mmmmm

(Probably belongs in the food thread but I was afraid it wouldn't be seen)
 

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Here is a fun one. Fellet strap lenghth wise. Like makeing veneer out of a log. Pound flat with meat hammer. "Important" rub both sides with olive oil. Season with garlic, salt and pepper. Cover with a layer of canned or sauteed fresh mushrooms, then cheddar cheese. Roll up tight as possible. Wrap with bacon (which actually holds it together, somtimes you may have to use string) Cook on top of the grill, preferably on the off heat side when useing a double bruner type, or in an oven at 350 in a roasting pan or on rack but use a drip pan under it.
Either way till the bacon is almost done or the cheese is leaking out badly, for medium! If you want well done adjust from there.
 

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YOU STILL HAVE BACKSTRAPS????
 

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I use my dad's secret recipe dry rub, slice loin nice and thick, and cook it on the Kingsford charcoal.....it's the best!!! Oh, and don't forget the budlite longneck....and I forgot,.....cook medium rare......
 

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Take a whole backstrap and place in a Ziplock bag w A1 Classic Marinade and sliced green and red peppers.

Let it sit in the refrigerator for 1-2 days.

Take the tenderloin out of the bag and wrap in bacon just like you like it Jay :D

Place on the grill and keep heat somewhat medium while basting with the left over marinade.

Cook each side 15-20 minutes. Don't overcook! ENJOY!!!
 

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Discussion Starter · #7 ·
Sounds great!! Keep em coming!!
 

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I put my Backstraps and Tenerloin in some aluminum foil... and cup the foil all around it. Ithen put pieces of Bacon in with it. Cook over a campfire or on a Grill until done. On a Barbecue Rack. I sprinkle spices on it as well. The Bacon keeps the meat moist and tender.
 

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Tenderloin I do whole. backstrap is cut into 1" thick steaks. Salt and pepper, grill over Kingsford until medium rare. Save all the "fancy" stuff for lesser cuts of meat. If you need bacon on the prime cuts you're overcooking it.
 

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I cut the back straps a little thicker than the bacon is wide. Wrap the bacon around each peice and use round toothpicks to hold the bacon on. Marinate in Andreas steak sauce for an hour or two or even over night. I will use salad dressing if I do not have any Andreas. Cook on the grill until the bacon is done. If you wait until the bacon is crispy the meat will be dried out. Move the meat off the grill before the bacon is crispy. I like them rare to med rare. Anything more done will make it tough and to chewy.
 

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Here\'s a different one...

Trim Butterflied Venison Tenderloin into quarters.
Marinade in "Stubbs" Chilli and Lime for a day.
Bread with Cajun Andy's.
Toss 'em in a Deep Fryer for a few minutes.

Chase with Beer.:cheers:
 

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My favorite is chunk loins into 1/4 inch strips, sprinkle a little Lowrys hot seasoning, and cook on a low heat grill. I use a flameless holland grill, that works great. I take a full stick of butter and rub each piece as I turn them. This is wonderful and simple.
And for you bacon lovers- take a half a loin, slice it down the middle, fill the center with imitation crab meat, wrap the loin completely with bacon, using toothpicks to hold the bacon in place. MMMMMMMMMM good- you can also change out the crab for just cream cheese and jalapeno peppers- but look out the next morning boys.:moon:
 
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