Whole backstrap butterflied recipes?

I finally had the backstraps cut out whole. Anyone have a good recipe to butterfly and stuff with? Or any recipes with a whole backstrap? Thanks!

I always cook mine just like a steak on the grill, medium rare. Nothing better!

I've seen where some folks will slice them open and stuff them with cheese, onions, peppers and the like. Just wanted some proven advice and will likely try it on the grill.

I haven't done whole straps in a while but will use a chunk of one to butterfly and stuff. This one was rubbed with olive oil, sprinkled with kosher salt and black pepper, then stuffed with cream cheese and spinach. Like someone said you could add peppers and onions also.

Like timber jack I too tend to just cut it into chucks small enough to fit in my cast iron and just grill it like a steak. I'll usually make a "Black and Blue Bourbon" glaze to go with it (blackberries, blueberries, plenty of butter, honey or brown sugar reduced over low simmering heat and then add some bourbon).

Just get the cast iron pan crazy hot on the grill, blacktop, stovetop, whatever you got, add oil, and do 1/4 turns every 2 minutes minimum, more if you want it more done (online you'll see more specific descriptions).

Salt, pepper, & garlic powder is all it needs. Sear all sides for about 90 seconds, let it offset cook on the cool side for about 5 mins. I like to burn rosemary while it roasts. Let it rest 10 mins, slice on the bias. If it's beyond medium rare, it's overcooked

Oh my gosh that looks fantastic! Thanks Mud Creek!

here is one from amazing ribs that is excellent. i like a little fruit compote with my deer but its great without it.

WTM said:

here is one from amazing ribs that is excellent. i like a little fruit compote with my deer but its great without it.

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This one! I made it recently and it may be the only way I cook a whole backstrap from now on.

Butterfly then stuff with quality Parmesan cheese, enough Worcestershire to dampen the parm and course ground black pepper to taste. Wrap with bacon then tie with butcher string every inch or so to hold it together then grill it to around 130 degrees (I like grilling over red oak). Rest it 10 minutes, remove string, slice it thin and enjoy.

My cousin served a backstrap at deer camp last weekend that he butterflied, filled with cream cheese, wrapped in bacon, and smoked over cherry wood.
Fantastic!

Thaw it just enough to hit the slicer, cut thin as a pickle slice, bread like you would crappie, with cornmeal ,salt, onion, garlic, and cayenne. drop in 350* oil and get back, I have yet to make it to the table with it, guys ate it as fast as it came out of the fryer. Don't mention deer chips around these kids or you may get stampeded

I did one once by slicing about 3/4 of the way thru then stuffing with pepper jack cheese on both sides and putting sliced jalepenos in the middle then closing it up and wrapping with bacon. Grilled it..... delicious!

Looks great!

peytoncreekhunter said:

I did one once by slicing about 3/4 of the way thru then stuffing with pepper jack cheese on both sides and putting sliced jalepenos in the middle then closing it up and wrapping with bacon. Grilled it..... delicious!

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Sounds good....we do the same with duck breast.... butterfly open.... monterey jack or pepper jack with jalepenos in the middle ... wrapped in bacon....brush on a little dale's then grill them......will have to try it on a backstrap.

Mud Creek said:

I haven't done whole straps in a while but will use a chunk of one to butterfly and stuff. This one was rubbed with olive oil, sprinkled with kosher salt and black pepper, then stuffed with cream cheese and spinach. Like someone said you could add peppers and onions also.

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Awesome!

This looks so good.

marinade
allegro hickory smoke
dr pepper
yellow mustard 24 hrs

cut strap 6 inc log slice open like a sub
stuff with provolone cheese and jalapeño peppers

wrap in thin thin cheap bacon tooth pick

cook on charcoal with hickory pellets till 140/145 internal