I saw a backstrap recipe here and now I can't find it. The recipe post showed the split backstrap stuffed with anduie (SP) sausage and wrapped in bacon. I don't remember the temperature, cooking procedure, or time.
IT LOOKED OUT OF THIS WORLD.
[quote=srwshooter]family coming later today for christmas eve dinner.they all asked if i was cooking deer on the grill so i had to do it.
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whole backstrap from a fat doe i killed a few weeks ago. fried a small pack of pork sausage then cut into long strips. cut the backstrap long ways almost in half and stuffed the sausage in it. then seasoned with montreal steak seasoning and garlic powder. then wrapped in bacon. i will cook at 325deg until the bacon is done. with the sausage already cooked inside theres no need to cook over rare.i will then slice into about 1inch slices.
wife has ham,mash taters,mac & cheese,brocolli casarol. one family member always brings a bushel of oysters. on the grill with those with butter,garlic and hot sauce .should be a great christmas eve.
