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

Discussion in 'Wild Game' started by possumgritz, Dec 29, 2007.

  1. possumgritz

    possumgritz Fire 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.......

  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Mmmm, looks tasty possum!
    Is this smoked or grilled at 325?

    Also, welcome to the forum.[​IMG]
  3. possumgritz

    possumgritz Fire 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.
  4. cowgirl

    cowgirl Smoking Guru OTBS Member

    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.[​IMG]
  5. Looks great!!!!!!!!!!!!!!!!!
  6. chadpole

    chadpole Smoking Fanatic OTBS Member

    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.
  7. 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.
  8. richtee

    richtee Smoking Guru OTBS Member

    "A's a looong fly's OUTTA HERE!"
  9. cman95

    cman95 Master of the Pit SMF Premier Member

    Ma I bet dats some kinda good. Ya did good.
  10. 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
  11. fritz

    fritz Meat Mopper

    Man...that looks great, never stuffed a strap....may re-think this one. Nice!!
  12. 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.
  13. raypeel

    raypeel Meat Mopper

    I love Boudan. I'm going to try it in a fatty.
  14. gramason

    gramason Smoking Fanatic OTBS Member

    Thats some good lookin grub.
  15. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    That looks excellent!
  16. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    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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