shannerdrake
Well-known member
Hey all, I made a wild game dish for the families on Mother's Day and it turned out to be the best wild game dish I ever made. It got me thinking that it would make a great thread on HuntTalk. So what's the best wild game dish you've ever made? Pics and story would be great.
Back to my dish - Reverse Seared Backstrap "Prime Rib" Style.
I had a really clean/nice piece of backstrap that I had been saving from my 2020 bull. Side bar, a double layer of plastic wrap followed by a good wrap of waxed butcher paper will keep meat fresh for years. The backstrap portion was from the shoulder end so was a nice wide chunk. I prepped it with just a bit more trimming and then went into a simple brine for about 24 hours.
Sunday morning, I took it out of the brine, rinsed it, patted it dry, rubbed it with olive oil, then covered it with a prime rib rub I make. Then I put it on my new Louisiana Grills SL1000 (I need to do a full write-up on this grill, but I think it's the best grill on the market at that price point. Got it for $600 delivered from Costco and even got $200 in shopper cash, not to mention the cash back rewards on my credit card and membership) with a hickory pellet blend at 200 degrees. I input the probe thermometer in the thick part and put it on the top rack offset of the firepot.
From there I just let it coast to 135. Once it hit 135 internal (about 3 hours), I pulled it and put it on a rimmed baking sheet in my cooler. Put a layer of aluminum foil on that and then a towel on top of that. It rested in the dry cool for about an hour until my guests arrived. I cranked the grill to 600 (another great feature of this grill) and then seared it off over the direct heat until I got the color I wanted.
Sliced thin and served with horseradish, it was the best wild game I have ever cooked or eaten. The leftovers have been amazing too. I have had a couple "roast beef" sandwiches and today I made rueben quesadillas (shaved meat, horseradish sauce, shredded cheese, sauerkraut, onions and chopped pickles, cooked on a griddle) that were next level good.
Brine: quart of water, 1/4 salt, 1/4 sugar.
Prim Rib Rub: 2 parts course black pepper, 1 part onion powder, garlic powder, rosemary powder, thyme leaves, oregano, basil, 1/2 part cayenne
Steps:
Back to my dish - Reverse Seared Backstrap "Prime Rib" Style.
I had a really clean/nice piece of backstrap that I had been saving from my 2020 bull. Side bar, a double layer of plastic wrap followed by a good wrap of waxed butcher paper will keep meat fresh for years. The backstrap portion was from the shoulder end so was a nice wide chunk. I prepped it with just a bit more trimming and then went into a simple brine for about 24 hours.
Sunday morning, I took it out of the brine, rinsed it, patted it dry, rubbed it with olive oil, then covered it with a prime rib rub I make. Then I put it on my new Louisiana Grills SL1000 (I need to do a full write-up on this grill, but I think it's the best grill on the market at that price point. Got it for $600 delivered from Costco and even got $200 in shopper cash, not to mention the cash back rewards on my credit card and membership) with a hickory pellet blend at 200 degrees. I input the probe thermometer in the thick part and put it on the top rack offset of the firepot.
From there I just let it coast to 135. Once it hit 135 internal (about 3 hours), I pulled it and put it on a rimmed baking sheet in my cooler. Put a layer of aluminum foil on that and then a towel on top of that. It rested in the dry cool for about an hour until my guests arrived. I cranked the grill to 600 (another great feature of this grill) and then seared it off over the direct heat until I got the color I wanted.
Sliced thin and served with horseradish, it was the best wild game I have ever cooked or eaten. The leftovers have been amazing too. I have had a couple "roast beef" sandwiches and today I made rueben quesadillas (shaved meat, horseradish sauce, shredded cheese, sauerkraut, onions and chopped pickles, cooked on a griddle) that were next level good.
Brine: quart of water, 1/4 salt, 1/4 sugar.
Prim Rib Rub: 2 parts course black pepper, 1 part onion powder, garlic powder, rosemary powder, thyme leaves, oregano, basil, 1/2 part cayenne
Steps:
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