November 14, 2016 at 8:35am
This is one of the most delicious recipes for cooking hog & deer backstrap. It is so simple and good, everyone will think you are a chef. Clean a backstrap of silver skin an liagments. Place the backstrap length across the cutting board. Using a sharp knife, the first cut is about 1/8 to 1/4 inch thick. Cut down to about 3/4th of the way down. Move the knife over and make another 1/8 to 1/4 inch thick cut all the way through. The meat will have a butterfly cut look. I used ingredients I had in da refrigerator. Fill the butterfly cut with 2 pieces of pickled jalapeño pepper, Romano & Parmesan cheese, and sprinkle of Tony Chachere's. Close the pocket an wrap it with bacon. Use a toothpick to skewer the bacon and backstrap. Place on a pan with sides and repeat until you think you have enough. A regular size backstrap will make around 20-30 bacon wrap backstraps. Other ingredients you can use are cream cheese, garlic, onion, or any cheese an seasoning you desire. Other meats that can be used are duck breast, doves, quail, rabbit, or even store bought pork & beef tenderloin. I will bake the bacon wraps backstrap in the oven at 300 degrees for 10-15 minutes to crisp the bacon. Then place them on a grill, in indirect heat, to pick up the smoke flavor of the grill. This is great finger food for a camp, tailgaters, or party. Remove the toothpick before eating. Bon Appetite!