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Boudin stuffed backstrap!!!!!!!!!!!!

post #1 of 16
Thread Starter 
Welp this is my first post on the SMF so I thought I should come out swingin! This is one of my favorite venison recipes............

backstrap cut 7 inches long and trimmed
dales steak marinade
tony's cajun seasoning
shredded chedder cheese
savoie's cajun boudin

I marinaded the backstrap in dale's overnight. The next day I butterflied the backstrap and pounded it out to make a flat square shaped piece of meat that was about 1/2 to 3/4 inches thick.

Next cover one side in shredded cheese and seasoning then place the cooked stuffing in the middle and simply roll it up. Wrap it up in bacon and use toothpicks as a holder. You must first cook the stuffing because the meat will get overcooked if you cook it all at once. Cover with a little more seasoning.

Once all of it has been assembled place on a 325 degree grill until the internal temp of the meat reaches 145.

It's some fine eatin!!!!!!!

For those of you that don't know what boudin is here's a description.......

post #2 of 16
Mmmm, looks tasty possum!
Is this smoked or grilled at 325?

Also, welcome to the
post #3 of 16
Thread Starter 
Thanks cowgirl!
I would call it a grilled recipe. I throw on a few wood chunks just to see the smoke come out the grill, but I wouldn't consider it a true low and slow smoke. I might throw on some cold smoke on the backstrap and boudin the next time I make and see how it turns out.
post #4 of 16
Sure looks good! I've used that dale's sauce a few times myself. Good stuff.
Thanks for the Qview...looking forward to more from you.PDT_Armataz_01_34.gif
post #5 of 16
Looks great!!!!!!!!!!!!!!!!!
post #6 of 16
Possum, That looks good right there, I don't care what anybody says. You did good. Now you got me droolong all over the keyboard, shame on ya.
post #7 of 16
Wow, that looks good i've never heard of any body stuffing A backstrap before. I'm going to have to try that soon. i've got A few in freezer need to use up,thanks for sharing that.
post #8 of 16
"A's a looong fly's OUTTA HERE!"
post #9 of 16
Ma I bet dats some kinda good. Ya did good.
post #10 of 16


Wow what a great picture. I have also a few backstraps in the freezer. I hope I can find some boudin up here in the Northeast. I may have a recipe for it in my files. If i can't fine it here in Maine, I will try and make a few pounds
post #11 of 16
Man...that looks great, never stuffed a strap....may re-think this one. Nice!!
post #12 of 16


Man you have got my mouth watering now....Guess Im going to have to go hunting this weekend now!! I cut all my other backstraps into steaks.
post #13 of 16
I love Boudan. I'm going to try it in a fatty.
post #14 of 16
Thats some good lookin grub.
post #15 of 16
That looks excellent!
post #16 of 16
My compliments to you my friend, I'm a big fan of southern food. Your thread just took me back to Lafayette, New Orleans, and Baton Rouge. Thanks for the memories! BTW, your Q looks great, and I know it was a tasty treat. It is now on my "to Smoke List".
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