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#3435766 - 11/04/13 03:41 PM Re: Smoked Venison Backstrap [Re: TAFKAP]
10 Point

Registered: 08/22/06
Posts: 2698
Loc: Bartlett, TN

The recipe was missing cream of mushroom soup and liquid smoke. What gives?

I'm hungry and tired. Don't poke my belly.

#3437566 - 11/05/13 02:48 PM Re: Smoked Venison Backstrap [Re: TAFKAP]
8 Point

Registered: 11/23/06
Posts: 1649
Loc: East Tenn

 Originally Posted By: TAFKAP
 Originally Posted By: huntinkev
sprinkle a little seasoning on it( I don't recall all that was in it but it was a basic rub I had mixed up) and wrap in bacon and smoke. I've done it before and it was the best piece of meat I think I've put in my mouth.

It's backstrap, don't over gourmet it!

I'm not sure what you mean about that in a thread about stuffing, wrapping, and smoking one of the finest cuts of meat on the planet.

Most of the time, there's nothing more gourmet than a simple preparation. Season, sear, and slice is all a backstrap really "needs". Hell, thin slice it, pound it out, and squirt some lemon juice on it....doesn't get more simple than that. No cooking required. ;\)

Well gourmet was a poor choice of words. The point I was trying to get across is I would prefer to not stuff it and keep it simple. A backstrap doesn't need a lot, Sometimes we can overdo it and overshadow the meat.

Don't get me wrong the picture looked good but there isn't anything better than a simple rub or just a little salt and pepper on backstrap, in my humble opinion anyway, maybe some grilled onions on the side, with some beans and fried taters.

That would be my last meal request if I was on death row.

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