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!
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!