I've been saving a whole backstrap for my 40th birthday dinner this past weekend. I wanted to stuff one and I combined several recipes I found on line. Here's how I did it.
I took the whole strap and fileted it open so it lays flat like this
(http://i158.photobucket.com/albums/t113/RAU_2007/Mobile%20Uploads/image-25.jpg) (http://s158.photobucket.com/user/RAU_2007/media/Mobile%20Uploads/image-25.jpg.html)
Then I pounded it out uniform with a meat mallet like this
(http://i158.photobucket.com/albums/t113/RAU_2007/Mobile%20Uploads/image-26.jpg) (http://s158.photobucket.com/user/RAU_2007/media/Mobile%20Uploads/image-26.jpg.html)
Then I spread it with crumbled blue cheese mushrooms and salt n pepper
(http://i158.photobucket.com/albums/t113/RAU_2007/Mobile%20Uploads/image-27.jpg) (http://s158.photobucket.com/user/RAU_2007/media/Mobile%20Uploads/image-27.jpg.html)
Then rolled it back up
(http://i158.photobucket.com/albums/t113/RAU_2007/Mobile%20Uploads/image-27.jpg) (http://s158.photobucket.com/user/RAU_2007/media/Mobile%20Uploads/image-27.jpg.html)
Then wove some bacon
(http://i158.photobucket.com/albums/t113/RAU_2007/Mobile%20Uploads/image-29.jpg) (http://s158.photobucket.com/user/RAU_2007/media/Mobile%20Uploads/image-29.jpg.html)
And wrapped the stuffed strap in bacon weave
(http://i158.photobucket.com/albums/t113/RAU_2007/Mobile%20Uploads/image-30.jpg) (http://s158.photobucket.com/user/RAU_2007/media/Mobile%20Uploads/image-30.jpg.html)
Then off to the grill. Here it is finnished.The greatest venison I've ever cooked even tho I did cook it a little past my target
(http://i158.photobucket.com/albums/t113/RAU_2007/Mobile%20Uploads/image-31.jpg) (http://s158.photobucket.com/user/RAU_2007/media/Mobile%20Uploads/image-31.jpg.html)
(http://i158.photobucket.com/albums/t113/RAU_2007/Mobile%20Uploads/image-32.jpg) (http://s158.photobucket.com/user/RAU_2007/media/Mobile%20Uploads/image-32.jpg.html)
Very nice!! I love Blue Cheese stuffed backstrap.
Haven't taken the time to wrap it in bacon but I could see this happening in the near future. LOL
Happy 40th Birthday!!
bretto
That looks incredibly awesome! Happy 40th.
Wow , that looks great! Happy birthday!
That looks Great. Now I have to try!
Happy 40th.
Dude, awesome I did the bacon weave before but the blue cheese would go well with the combo. I will have to give this a try. :thumbsup:
I tried this last week and it came out great. I did another version with onions, jalapenos, mushrooms with a good dab of butter. It was awesome.
Gilbert
I'm pulling my last backstrap out of the freezer after reading this. This looks awesome. Thanks for sharing. I can't wait.
RAU:
About how long should it be grilled?
Regards,Ray
That looks good, I will try that with my first deer this year.
How do you do the bacon weave?
I tried this yesterday, I did not have a loin so I used 2 lb's of ground venison. It turned out awesome!!!!
It was a bacon weave, pepper jack cheese stuffed meat loaf. It was "off the chain" as my daughter said!
Man that looks really good. What if you don't have a grill, could you cook it in the oven? Thanks
Tony
Man that looks sooo good! Im stuck in Africa eating MREs :(
Been licking the screen for a good 5 minutes....
Thats looks delicious....gonna have to give it a try!
Tony, I cooked my Meatloaf in the oven! I used my wife's meatloaf recipe then stuffed and wrapped it. I put it on a broiler rack with a pan under it to catch the grease.
Make sure the bacon is straight when you buy it.
Ok, thanks Benjy. What temp did you cook it at, and for how long? Thank you much.
Tony
I did it at 300 for around 1 1/2 hours. The time varies depending on how big your meat loaf is. I used 2 lbs of venison and I think I had a 16 oz pack of bacon to do the weave.
Line the bottom of the pan that is catching the grease with tin foil to make the clean up easier!
Thank you for this recipe! Just finished eating probably the best backstrap I've ever tasted!
Gotta try that,man does it ever look great. :thumbsup: :thumbsup:
I tried this recipe and it was great!! Best backstrap I have ever put in my mouth.
Dang, that looks good!
Bisch
we are expecting 2-3 feet of snow tomorrow so i ran out to grill this one up while i can still find my grill! it was so good it should be illegal in most states! barely enough leftover for a snack during the blizzard. grilled it 15 min total , rolling it evenly on all sides at 450 degrees until the bacon looked nice and crisp. again WOW! :D
That looks way good!!
I'll give it a go on the Traeger!
Thank you for sharing :thumbsup:
Wow! Amazing-havta' try that soon!
That looks awesome !
Happy Birthday! looks delicious, I'll give it a try. Thanks.
Bob
This wrapped in the caul fat from the deer would be good to.
I'd love to try this,, but have to wait till I get a whole back strap again.
once I saw blue cheese I know my wife will be all for it.
good job!
How long do you grill it for? Direct or indirect heat? looks!good! will have to try it this season.
I tried this tonight with some tenderloins. Instead of mushrooms I put in some fresh garlic and selantro along with the blue cheese. It was honestly one of the best tenderloins I have cooked. Next time I think I will put in some jalopeno slices to spice it up. I'm out of tenderloins so until deer season starts I will be trying this with some leg steaks. Great recipe, thanks for posting.
Back strap thawing now....sounds great!
My girlfriend wanted backstrap on the grill, and doesn't like blue cheese, so I used my last piece of backstrap for that.
I tried your recipe with half a wild turkey breast, and it was awesome. :thumbsup:
Bob
HOLY cow... Venison backstrap, blue cheese, mushrooms and bacon...
That's like a beautiful pin up. Nothing better.
RAU,
Thank you for sharing this recipe. I tried it this past weekend and was blown away. Without a doubt, it was the best venison I have ever had! I will absolutely make this again. Even my wife liked it and she does not eat venison. Kids liked it, too.
Tom