Deer Backstrap

[hobiecat]

Ingredients: 1 deer back strap whole
1 1/2 lbs. fresh andouille
2 large onions
2 bell peppers
6-8 cloves garlic
2-3 table spoons olive oil
Tony Chacheres
Tabassco Sauce
1/2 bundle onion tops

Procedure: First take the backstrap and make a hole thru the center lengthways then stuff all the andouille/sausage inside. Then, season the outside with Tabassco and Tony's. Heat the oil in a large black iron or magnalite pot. Add the back strap and brown evenly on all sides, letting it kinda stick to the pot. After you get it well brown, remove it from pot. Add onions, garlic, bell peppers and the onion tops, (all chopped up fine) and saute until limp and transparent. You can add more of the seasonings. After this is done, put the back strap back into the pot with the other items and add enough water or beef stock to reach about halfway up the side of the backstrap, bring temp to a slight boil. Remove from heat, and place whole pot into oven set at 325. Let this cook for about 2-2-1/2 hrs or until it starts falling apart.

Remove and let the back strap cool then cut into slices, and serve with rice. Instead of rice you can add potatoes and carrots to the pot when it's about 3/4ths done.

[BornBad]

I'd have to try someone else?s backstraps with this recipe, they are to valuable to me to experiment with

[fishin]

Don't forget the Markers Mark

[BornBad]

WTF is Markers Mark?

[fishin]

Fat fingers 50 posts all spelled wrong