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Venison, Morels and Wild Rice

cowgirl

Legendary Pitmaster
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Joined Oct 2, 2007
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!
 

mballi3011

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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:

cowgirl

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Joined Oct 2, 2007


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
Thanks! It's good to see ya! I've not posted much here but am still busy smokin' stuff.
 

rbranstner

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WOW!!!!!!!!!!!!!!!!! Thats all I can say!! Thats looks sooooo AWESOME!
 

cowgirl

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

porked

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Joined Apr 2, 2009
You are an inspiration, and your pic quality is unmatched. Great post, thank you.
 

fourashleys

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Joined Jun 28, 2010
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.
 

cowgirl

Legendary Pitmaster
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Joined Oct 2, 2007
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.

 Thanks Fourashleys!  The quick cure make the venison so moist and tender...hope it works out well for ya.
 

shane wood

Newbie
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Joined Dec 27, 2013
Getting ready to do this with sun dried tomatoes, portabellas and onions. What was your time and temp?
 

leah elisheva

Master of the Pit
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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
 

papap

Smoke Blower
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Joined Dec 9, 2013
I do something close to this. I either use some green sausage or boudin. Doesn't stay around long.
 

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