Venison Backstrap Canadian Bacon with Morels and Wild Onions

Discussion in 'Wild Game' started by cowgirl, Mar 30, 2009.

  1. cowgirl

    cowgirl Smoking Guru OTBS Member

    This is part of a backstrap from a doe I got this fall.
    I used the rest of the backstrap in some fajitas....

    http://www.smokingmeatforums.com/showthread.php?t=75013

    I cleaned and butterflied the backstrap...





    Mixed up my cure...

    1 TBS of Tender Quick (per pound of meat)
    1 tsp of sugar (per pound of meat)
    1 dried cayenne pepper
    1 TBS black pepper corns
    1 TBS juniper berries
    1 clove of garlic... minced.



    I crushed the cayenne, juniper berries and black pepper corns, then mixed them with the tenderquick/sugar mixture and added the minced garlic.


    Rubbed the mixture into the backstrap covering all edges, and picked the meat up and gave it a shake to get rid of any excess cure.

    I wrapped the slab in plastic wrap and let it cure in the fridge for 3 days.
    After curing, I rinsed the cure off of the meat under the faucet....then soaked the backstrap in fresh cool water for an hour



    I gathered up some wild onions ( I really love wild onions in the spring)



    Layered the backstrap with the wild onions and some of my morels from last season...



    Rolled up and onto the smoker with some hickory.
    I added a few potatoes and an onion for another meal.



    I smoked to an internal temperature of 150, wrapped and rested.




    The venison canadian bacon, fried smoked potatoes, cheese/herb biscuit and some fresh eggs.




    The venison CB was great! I'll be making it again.....



    Thanks for checking out my breakfast.
     
  2. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    Jeanie,
    that looks fabulous! wow! left over morels , that never happens here I eat them all!
    it wont be long an it will be morel season here, I can wait.
    do you dehyadrate your morels?
     
  3. cowgirl

    cowgirl Smoking Guru OTBS Member

    Thanks Uncle Lar! I do dry my morels...these are from last spring. Hopefully I will get more in a month or so.
    Thanks for checking out my venison CB! :)
     
  4. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    Jeanie,

    WOW! Awesome looking plate of food!

    Very nice meal with the venison, wild onions, and morels. Everything was perfect!

    [​IMG] to you!
     
  5. cowgirl

    cowgirl Smoking Guru OTBS Member

    Thank you BBQ Engineer! That backstrap makes some pretty good eatin'. [​IMG]
     
  6. alx

    alx Master of the Pit OTBS Member

    Beautiful.I too am onion and leek addict.Will be traveling to hills(west virginia)-to pick ramps(wild leeks) in two weeks-wonderful job again.
     
  7. dingle

    dingle Smoking Fanatic OTBS Member

    Very nice Cowgirl! I wish I had a few girls to give me fresh cackle berries every morning :) Great looking plate!
     
  8. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Even the eggs are perfect!!
    Venison looks delicious....beautiful plated pic [​IMG]
    [​IMG][​IMG][​IMG]
     
  9. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    that's as good as it gets, jeanie! great job!
     
  10. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Awesome looking venison, Jeanie! I've been cutting the backstraps into butterfly steaks. Guess this year, I'll have to save some whole ones. I should send you a backstrap from a cow elk just to see what you do with it. [​IMG]
     
  11. cowgirl

    cowgirl Smoking Guru OTBS Member

    Thank you!
    Alex, good luck on your ramp hunt! Hope all goes well for ya. :)
    DINGLE...you really should get a couple of hens..I'm sure Miss Taylor would love them. [​IMG]
    Gene, thanks! I've never been great at frying eggs. lol
    Robert, thank you for the compliment. :)
    Bassman, I usually slice some steaks with mine, but got too busy during deer season. This is the first time I threw it in the freezer whole. lol
    Would love to try elk someday, bet it's great!
     
  12. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    i used to slice all tenderloin into seaks, but the last couple of years ahve been saving a few of them whole. we get several deer per year, so it provides some variety.

    i smoked a couple of tenderloins last year in the sma manner as one would a roast and shredded it - made GREAT sandwiches!
     
  13. nomorecoop

    nomorecoop Meat Mopper SMF Premier Member

    mmnnn...ramps....mnnnn. Goes well with everything, even cereal (j/k)

    Great smoke cowgirl!!!!
     
  14. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    What an awesome smoke, Jeanie. That back strap looked sushi-grade [​IMG] !! Your smokes always make me hungry after viewing them ...
     
  15. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    jeanie

    great job that backstrap looks awesome it is on my list of things to do thanks for posting
     
  16. cowgirl

    cowgirl Smoking Guru OTBS Member

    Robert, those sandwiches sound great!
    Thank you Coop, Laurel and Huey! Hope you give it a try sometime!
     
  17. davenh

    davenh Smoking Fanatic OTBS Member

    Great job Jeanie [​IMG]. You do have a flair for plating things up :). [​IMG]
     
  18. cowgirl

    cowgirl Smoking Guru OTBS Member

    Thank you Dave, you're too sweet! [​IMG][​IMG]
     
  19. 9manfan

    9manfan Smoke Blower

    That does look very good!!!!!!!!
     
  20. oleolson

    oleolson Meat Mopper

    Outstanding!
     

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