Originally Posted by add
... breasts, wrapped in bacon, and grilled.



Soak the filleted breasts in slightly salty water overnight, lay them out flat and then wrap with bacon and anchor the bacon with toothpicks. You will then have what looks like small fillet mignons. Grill or pan fry to no more them “medium”.
To me, done this way they’re almost like deer backstrap.

Last edited by navlav8r; 08/22/21.
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