Deer......it's what's for dinner

First we start off with a couple of pieces of nicely trimmed backstrap, marinated for 24hrs, then cut down the center.

Then we stuff with raw horseradish and minced garlic

Then we get some really nice thick cut bacon to wrap

Cut in small pieces

Then lightly season the outside all the way around.


Is anyone hungry yet? I know I am. I can't wait till the wife gets home so I can cook this up.

looks great!!

cajuncoot wrote:

looks great!!

Trust me.......it tastes as good as it looks.

Wow, I am hungry for some reason.

Looks great.

Looks Awsome LT......

Thanks LT you just ruined my pizza. I likey.

You da man LT. You need to bring some of that to Timmy's next bonfire.

LT, I have one you ought to try as well. We did this in camp on my elk hunt this fall.

Sushi-mi Venison:
Take a whole deer backstrap (mule deer in our case ... freshly killed), roll in olive oil and finely chopped fresh garlic, and let stand for one hour. Heat a griddle to "spittin hot" and sear the backstrap (cook no more than 3 minutes). Slice thinly and serve with soy sauce and wasabi.

I have never been a fan of very under cooked meat, but I have to admit, this was pretty darned good.

I cooked this with elk over the holidays and it was a big hit as well.

Yes, we all gained weight on this elk hunt despite humping it over rought terrain for 7 days with a base camp of 8,700 feet.

RMEF Lifer wrote:

LT, I have one you ought to try as well. We did this in camp on my elk hunt this fall.

Sushi-mi Venison:
Take a whole deer backstrap (mule deer in our case ... freshly killed), roll in olive oil and finely chopped fresh garlic, and let stand for one hour. Heat a griddle to "spittin hot" and sear the backstrap (cook no more than 3 minutes). Slice thinly and serve with soy sauce and wasabi.

I have never been a fan of very under cooked meat, but I have to admit, this was pretty darned good.

I cooked this with elk over the holidays and it was a big hit as well.

Yes, we all gained weight on this elk hunt despite humping it over rought terrain for 7 days with a base camp of 8,700 feet.

Thanks! I will try that.

Hope that is a recipe being practiced for Brimstone?????????


M

Doubtful pal. I would not subject you to my bad cooking.

Missing a couple of steps aren't ya? When do you pop a top on a Bud Light?

Sporto wrote:

When do you pop a top on a Bud Light?

Depends on the day. If it is day off.......usually around 11am or so (earlier if I am on the trail). On a normal workday....usually about 15 minutes after I get into the garage. I am doing good today. It is almost 3pm and I have been off all day and have not had any. Thanks for the reminder......I better go take my medicine.

dang lt. looks good, the only thing that could possbily make it taste any better if that was to be cooked on the grill on the porch in morgan county

Just wanna cofirm here, that this recipe is the bomb !!!!!! Ate it first hand, and it doesn't get any better.

The chef could have been better looking, maybe an apron or something, but hell yeah !!!!!!!!!!!!

Cudo's to the Army cooks

M

I eat as much deer meat as I can shoot and sometimes that aint too much but a little better some years. I have to say that this was the best I have ever tasted and have already bought the ingredients to try do reproduce what Captain LT cooked up for us. Thanx LT!!!