Stuffed Deer backstrap

MThuntr

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Joined
Oct 9, 2009
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In the Sagebrush of SW Montana
Tonight I didn't have much time for dinner after my workout and impending socializing so I threw this together.

Chunk of backstraps stuff with gorgonzola blue cheese and dill seasoned veggies. Salt and pepper the outside of the steak/roast. Let sit at room temp for at least 30 minutes. Get a cast iron skillet rocket hot. Throw in a bit of ghee (fancy clarified butter) and cook meat until meat ia medium rare...a bit further than I prefer but slightly melted blue cheese is worth it.

IMG_20171201_185316.jpg

I don't care if it's not traditional but it is unbelievably awesome...Variety is the spice of life

And yes I was eating off of a chair at my couch because I do what I want :cool:
 
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Looks delicious. I’m sure it would work with any, but what species of backstrap? I’ve been drinking beer and boiling skulls for a couple hours and that picture is mouthwatering.
 
Looks delicious. I’m sure it would work with any, but what species of backstrap? I’ve been drinking beer and boiling skulls for a couple hours and that picture is mouthwatering.

Hats off.
I've got a freezer full of elk, antelope, and whitetail, but after scraping boiled meat and and shaking brain off/out of skulls (for a couple hours), I tend to have a baked potato and some broccoli for dinner.
Maybe it takes more beer.......
 
Hats off.
I've got a freezer full of elk, antelope, and whitetail, but after scraping boiled meat and and shaking brain off/out of skulls (for a couple hours), I tend to have a baked potato and some broccoli for dinner.
Maybe it takes more beer.......


I think so. Boiling skulls is 10% sal soda, conditioner, water, and skulls, and 90% beer.

Mthuntr’s dinner looks 100% delicious.
 
Looks delicious. I’m sure it would work with any, but what species of backstrap? I’ve been drinking beer and boiling skulls for a couple hours and that picture is mouthwatering.

Whitetail...I have a handful of spots that I can fill some B tags after work. This was a particularly small doe that I thought was a bit bigger when I shot. It works with just about anything made of meat in my book but my first try was with pork because I find pork a bit on the boring side.

To say it was delicious would be an understatement but I also love funky tastes like blue cheese.
 
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Nice sear on your loin. The veggies look great as well. Are they a commercially available medley?
 
Excellent Friday pm fare for "impending socialization"...and yes, chairs make good television trays.

....takes me back to my days of bachelorhood matriculation.
 
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