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#5334991 - 09/30/14 07:02 PM Wood Fired Stuffed Venison Breakfast Backstrap
CDN Offline
Woodsman

Registered: 11/26/10
Posts: 116
Loc: Loganville, GA


With fall and deer season upon us, I wanted to come up with a recipe to stick to your ribs before hitting the stand on a crisp autumn day! Here's a new twist on an old concept, the stuffed venison backstrap.

What you'll need:


2 venison backstrap loaves, cleaned and trimmed


3-4 eggs


1/4 cup chopped bell pepper


1/4 cup sliced mushrooms


1/4 cup sliced onions


Breakfast sausage, or smoked sausage, such as chorizo or andouille


1 8oz. block of cheddar cheese


1 8oz. block of Monterrey Jack cheese



Sliced bacon

Old WoodFire Grill's KK's 10 BBQ rub

Olive oil

Toothpicks

Hickory, oak, pecan or apple chunks or wood

Start by building a medium/hot fire in your grill or smoker, 350-400 degrees. Add a few chunks or pieces of wood to get a little wood smoke flavor. My choice for this recipe is hickory or pecan (I used pecan), but oak, apple or perhaps mesquite would also do well. While the fire is getting going, butterfly the backstrap pieces and coat them on the inside with a light coat of Old WoodFire Grill KK 10 BBQ Rub.



Whisk the eggs together, season them to taste then cook them omelet style in a skillet, so that you get a "solid" mass of cooked eggs. Lightly sauté the onion, mushroom and bell pepper in olive oil, removing them from the heat prior to softening.



When the eggs are done, trim them down to a rectangular shape and place them on one of the butterflied backstrap pieces. You can pile the trimmed egg pieces on there as well. Slice the cheese blocks into 1/4 inch slices, and alternate each type of cheese, stacking them on top of the eggs. You can use any kind of cheese that you like, you can use only one kind of cheese, pretty much do what suits your tastes. But I do suggest using the "block" style of cheese, because it is thicker and melts slower when you cook the stuffed backstrap to perfection.



Next, pile your sausage on top of the cheese. I used some of my very own smoked venison Andouille sausage for this cook, but you could use chorizo, tasso or pork or even turkey breakfast sausage. Top it off with the sautéed onions, mushrooms and peppers, then hit it with another coat of the BBQ rub.



Place the other piece of backstrap on top, then wrap them with the bacon. Use the toothpicks to secure the bacon and the entire construction together.



Cook the stuffed backstrap on the grill or smoker, indirect, at around 350-400 degrees for about 30 minutes for a medium rare to medium level of doneness. I like it medium rare, so adjust your cooking times to suit your tastes. Slice it up and get ready for silence at the table - everyone will be too busy enjoying this masterpiece to talk!

_________________________
www.oldwoodfiregrill.com

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#5335029 - 09/30/14 07:19 PM Re: Wood Fired Stuffed Venison Breakfast Backstrap [Re: CDN]
cm250 Offline
Pro Tracker

Registered: 02/26/08
Posts: 1431
Loc: Bells Texas,Grayson County
Wow, looks awesome, definitely going to have to give that a try, thanks for sharing!
_________________________
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************
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#5335835 - 10/01/14 07:39 AM Re: Wood Fired Stuffed Venison Breakfast Backstrap [Re: CDN]
PMK Offline
THF Trophy Hunter

Registered: 09/10/12
Posts: 5826
Loc: Central TX (Gtown/Austin)
sounds & looks good! I have done very similar but never put the cooked egg in it, interesting concept!
_________________________
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#5336341 - 10/01/14 12:25 PM Re: Wood Fired Stuffed Venison Breakfast Backstrap [Re: CDN]
boliverpete Offline
Pro Tracker

Registered: 12/15/04
Posts: 1372
Loc: Burleson
clap banana up flehan woot banana2 happy3 grill drink7 taz cheerleader partyon555 food
There just aren't enough emoticons to relay my feelings on this topic.

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#5336357 - 10/01/14 12:32 PM Re: Wood Fired Stuffed Venison Breakfast Backstrap [Re: CDN]
Kenneth1977 Offline
Veteran Tracker

Registered: 08/02/13
Posts: 2057
Loc: Alvarado,TX
Great now i am going to have to try this and you made me HUNGRY
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www.leemetalfab.com


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#5336493 - 10/01/14 01:42 PM Re: Wood Fired Stuffed Venison Breakfast Backstrap [Re: CDN]
landsurveyor Offline
Extreme Tracker

Registered: 02/16/11
Posts: 4643
Loc: Annetta TX
Dude looks outstanding
_________________________
"A hungry dog hunts best.” Lee Trevino

www.prospectlandsurveying.com

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#5336600 - 10/01/14 02:42 PM Re: Wood Fired Stuffed Venison Breakfast Backstrap [Re: CDN]
stylesp Offline
Woodsman

Registered: 05/25/12
Posts: 247
Loc: Midlothian TX
looks awesome

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#5337012 - 10/01/14 06:17 PM Re: Wood Fired Stuffed Venison Breakfast Backstrap [Re: Kenneth1977]
CDN Offline
Woodsman

Registered: 11/26/10
Posts: 116
Loc: Loganville, GA
Originally Posted By: Kenneth1977
Great now i am going to have to try this and you made me HUNGRY

You are welcome! Lol
_________________________
www.oldwoodfiregrill.com

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#5337014 - 10/01/14 06:20 PM Re: Wood Fired Stuffed Venison Breakfast Backstrap [Re: landsurveyor]
CDN Offline
Woodsman

Registered: 11/26/10
Posts: 116
Loc: Loganville, GA
Originally Posted By: landsurveyor
Dude looks outstanding

Thanks man, the compliments are much appreciated! I'm a fellow Land Surveyor here!
_________________________
www.oldwoodfiregrill.com

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#5337101 - 10/01/14 07:07 PM Re: Wood Fired Stuffed Venison Breakfast Backstrap [Re: CDN]
udamdan Offline
THF Trophy Hunter

Registered: 09/02/04
Posts: 5954
Loc: Dallas & Young Counties
Awesome & Yum food

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#5337116 - 10/01/14 07:15 PM Re: Wood Fired Stuffed Venison Breakfast Backstrap [Re: CDN]
udamdan Offline
THF Trophy Hunter

Registered: 09/02/04
Posts: 5954
Loc: Dallas & Young Counties
Originally Posted By: CDN


With fall and deer season upon us, I wanted to come up with a recipe to stick to your ribs before hitting the stand on a crisp autumn day! Here's a new twist on an old concept, the stuffed venison backstrap.

What you'll need:


2 venison backstrap loaves, cleaned and trimmed


3-4 eggs


1/4 cup chopped bell pepper


1/4 cup sliced mushrooms


1/4 cup sliced onions


Breakfast sausage, or smoked sausage, such as chorizo or andouille


1 8oz. block of cheddar cheese


1 8oz. block of Monterrey Jack cheese



Sliced bacon

Old WoodFire Grill's KK's 10 BBQ rub

Olive oil

Toothpicks

Hickory, oak, pecan or apple chunks or wood

Start by building a medium/hot fire in your grill or smoker, 350-400 degrees. Add a few chunks or pieces of wood to get a little wood smoke flavor. My choice for this recipe is hickory or pecan (I used pecan), but oak, apple or perhaps mesquite would also do well. While the fire is getting going, butterfly the backstrap pieces and coat them on the inside with a light coat of Old WoodFire Grill KK 10 BBQ Rub.



Whisk the eggs together, season them to taste then cook them omelet style in a skillet, so that you get a "solid" mass of cooked eggs. Lightly sauté the onion, mushroom and bell pepper in olive oil, removing them from the heat prior to softening.



When the eggs are done, trim them down to a rectangular shape and place them on one of the butterflied backstrap pieces. You can pile the trimmed egg pieces on there as well. Slice the cheese blocks into 1/4 inch slices, and alternate each type of cheese, stacking them on top of the eggs. You can use any kind of cheese that you like, you can use only one kind of cheese, pretty much do what suits your tastes. But I do suggest using the "block" style of cheese, because it is thicker and melts slower when you cook the stuffed backstrap to perfection.



Next, pile your sausage on top of the cheese. I used some of my very own smoked venison Andouille sausage for this cook, but you could use chorizo, tasso or pork or even turkey breakfast sausage. Top it off with the sautéed onions, mushrooms and peppers, then hit it with another coat of the BBQ rub.



Place the other piece of backstrap on top, then wrap them with the bacon. Use the toothpicks to secure the bacon and the entire construction together.



Cook the stuffed backstrap on the grill or smoker, indirect, at around 350-400 degrees for about 30 minutes for a medium rare to medium level of doneness. I like it medium rare, so adjust your cooking times to suit your tastes. Slice it up and get ready for silence at the table - everyone will be too busy enjoying this masterpiece to talk!




Son up

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#5337832 - 10/02/14 08:27 AM Re: Wood Fired Stuffed Venison Breakfast Backstrap [Re: CDN]
CitySlickerHunter Offline
Extreme Tracker

Registered: 04/01/06
Posts: 3761
Loc: Tarrant County,TX
WOW!!!!! food
_________________________
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10/30/2012 I VOTED for The American

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#5337841 - 10/02/14 08:30 AM Re: Wood Fired Stuffed Venison Breakfast Backstrap [Re: CDN]
TooLow Offline
THF Trophy Hunter

Registered: 10/01/10
Posts: 6317
Loc: Deep Ellum, TX
Oh MAN thats looks really good! Save me some. food

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#5338068 - 10/02/14 10:22 AM Re: Wood Fired Stuffed Venison Breakfast Backstrap [Re: CDN]
landsurveyor Offline
Extreme Tracker

Registered: 02/16/11
Posts: 4643
Loc: Annetta TX
Originally Posted By: CDN
Originally Posted By: landsurveyor
Dude looks outstanding

Thanks man, the compliments are much appreciated! I'm a fellow Land Surveyor here!

up
_________________________
"A hungry dog hunts best.” Lee Trevino

www.prospectlandsurveying.com

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#5339005 - 10/02/14 06:57 PM Re: Wood Fired Stuffed Venison Breakfast Backstrap [Re: landsurveyor]
bobcat1 Online   content
Veteran Tracker

Registered: 07/22/07
Posts: 2081
Loc: Sanger, Texas
My gosh almighty! That looks awesome!
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Bobby Barnett


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