BACKSTRAP
(1st Place Winner at Port Gibson Venison Cook-Off)
1 deer backstap, about 12 in. long or leg muscles
Peel the casing from a frozen smoked deer sausage; split
while frozen lengthwise. Take sharp pointed knife and make a hole
through center of deer meat, large enough to insert the half sausage.
Marinate overnight in onion juice, garlic juice, Wish-Bone salad dressing
and season with Tony Chachere's seasoning. Smoke in water smoker at
170º to 200º. Cover with seasoning bacon about 4 hours, depending
on the size of the meat. Slice and serve with melted currant and
pepper jelly (50/50); and chopped pecans and mushrooms. If too thick
dilute with beef broth.
Click here
to view additional
recipes.