Wild pork & Venison Backstraps

Discussion in 'Pork' started by johnyd, Apr 13, 2011.

  1. johnyd

    johnyd Smoke Blower

    OK gents i have some wild pork and venison I would like to do real nice. I intend to give it to my dear old dad who is 86, i will be going to visit with him real soon, and he will get such a thrill to have some wild food........like what he used to bring home when we were young.

    i want to do more than just grill it up and slice it, what do you have as your bestest method for backstraps [​IMG]
    Last edited: Apr 13, 2011
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    How big are they? Can you fillet them open then stuff them and tie them back together? Just make sure you don't over cook them or they will dry out.
  3. biteme7951

    biteme7951 Meat Mopper

    Canadian Bacon vac packed in individual servings.
  4. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Medium rare or you will rubberize those straps.  We always keep our venison simple: salt, pepper, & smoke.  Let the meat speak for itself.  You could drape a few slices of bacon over it to keep it moist.  [​IMG]
  5. johnyd

    johnyd Smoke Blower

    I was looking back thru old posts on backstraps and found the wrapping in bacon theme. I think that might be a good idea and yes maybe keep it simple and try not to rubberise them.

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