Venison, Morels and Wild Rice

Discussion in 'Wild Game' started by cowgirl, Jan 15, 2011.

  1. cowgirl

    cowgirl Smoking Guru OTBS Member

    This was a backstrap I saved from deer season this winter...



    I trimmed the silver skin off, then cut off a piece of the larger end of the backstrap. Butterflied it to lay flat...



    flattened with a meat tenderizer then gave it a quick cure with 1tbs tenderquick combined with 1 tsp of turbinado sugar. (which is enough to cure 1 pound of meat) I sprinkle with the cure, then shake off any excess cure and wrap with plastic wrap then chill in the fridge.....I let this cure for about 2 hrs then rinsed well.



    soaked some of my dried morels..



    Made a wild rice stuffing by cooking a few minced onions, minced garlic and morels in a butter/olive oil mix. Then adding cooked wild rice and cracked black pepper.. layered onto the cured venison and sprinkled with green onions...



    wrapped in a bacon weave then into the smoker with some applewood.. smoked for almost 2 hrs.. brought the temp up to crisp the bacon at the end.




     

    made a sauce with the morel infused water, drippings from the smoke pan, minced onion, a pinch of rosemary, a pinch of thyme and a good shot of homemade wild grape wine. thickened with a cornstarch slurry.





    The quick cure makes the meat so moist and tender...



    It was tasty!





    Thanks for looking!
     
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now it has been awhile since I have heard from you Jeanie. You sure have made one delisious dish here thou. I really like it to. I wish I could make something that looks that good to. Totally Awesome
     
    Last edited: Jan 14, 2011
  3. cowgirl

    cowgirl Smoking Guru OTBS Member

    Thanks! It's good to see ya! I've not posted much here but am still busy smokin' stuff. [​IMG]
     
  4. cycletrash

    cycletrash Meat Mopper

    Dam that looks good !!
     
  5. les3176

    les3176 Master of the Pit

    looks like a plate that you could serve in a fine resturant!!!!!
     
  6. rbranstner

    rbranstner Smoking Guru OTBS Member

    WOW!!!!!!!!!!!!!!!!! Thats all I can say!! Thats looks sooooo AWESOME!
     
  7. cowgirl

    cowgirl Smoking Guru OTBS Member

    Thanks Cycletrash and Les!  I got three deer this season so I've been using a lot of it up lately.  :)
     
  8. cowgirl

    cowgirl Smoking Guru OTBS Member

    Thanks! It was pretty tasty. I think morels and venison are great together any time though. lol

     
     
  9. porked

    porked Smoking Fanatic

    You are an inspiration, and your pic quality is unmatched. Great post, thank you.
     
  10. cowgirl

    cowgirl Smoking Guru OTBS Member

    Porked... I could give you a (((HUG))) for that. Thanks! [​IMG]
     
  11. fourashleys

    fourashleys Smoking Fanatic

    I have 4 backstraps in the freezer just waiting for my new smoker to be done. This looks awesome! It may not be as pretty but I'm sure gonna give it a try. Thanks for sharing.
     
  12. cowgirl

    cowgirl Smoking Guru OTBS Member


     Thanks Fourashleys!  The quick cure make the venison so moist and tender...hope it works out well for ya. [​IMG]
     
  13. Getting ready to do this with sun dried tomatoes, portabellas and onions. What was your time and temp?
     
  14. You're amazing!!!

    That's beautiful! And the photos of the SLICED version are spectacular and the spiral shot or "glimpse of all inside," is tremendous!

    Really fabulous food! BRAVA to you!!! That's fantastic!!! Cheers! - Leah
     
  15. papap

    papap Smoke Blower

    I do something close to this. I either use some green sausage or boudin. Doesn't stay around long.
     
  16. In the smoke!
     
  17. Thanks for the recipe cowgirl! Deliscious!
     
  18. kegger

    kegger Newbie

    Thanks for sharing Cowgirl! I tried it and loved it!
     

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