Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Tonight's Supper/Dinner was/is ?

Alright, check this out. Been tinkering with this. These pics are of the second attempt which was good but I got the meat a little too done. Less time in the oven next attempt. Still quite good though.

Deer backstrap (first time I used eye of round roast and it worked great, no need to use a backstrap):



Filleted open:


Salt and pepper, sear both sides in bacon fat. Remove and immediately brush with English mustard (or horseradish). Then stuff with smoked Alskan salmon, horseradish cheddar cheese (or pepper jack is also good) and Parmesan cheese, fresh thyme sprinkled throughout:


Tie that sucker up and bake it in bacon fat and thyme syrup for 15-20 minutes to desired wellness (medium rare recommended, this came out med well )


Remove from pan, remove string and slice into medallions. Thyme syrup drizzled on top is also good:















Recipe for thyme syrup, stolen from a cocktail recipe:
Bring 1/2 cup water to a boil. Throw in a handful of thyme sprigs and let steep 10-15 minutes. Stir in 1/2 sugar until dissolved.