One of my favorite aspects of hunting is that when done successfully, it results in a meal, or many meals depending on the game pursued. In the case of a whitetail deer, we have a freezer full of delicious, nutritious, organic venison to be enjoyed throughout the year. So with all of that meat I get to play around with different ways to prepare it. Tonight's dish was one so simple & delicious that I had to share. It's a little on the spicy side, so if you're not into that then don't use the Red Rooster sauce.
I marinaded 4 cuts of backstrap cut into butterfly chops in the following concoction:
- 1 Tablespoon Olive Oil
- 1 Teaspoon Creole Seasoning
- 1 Teaspoon Montreal Steak Seasoning
- 1 Teaspoon Sriracha Sauce
After about 4 hours in the fridge, I removed the chops, pressed them into a circular shape, and wrapped then with a slice of bacon secured with a toothpick.
Grill to medium so that you still have a nice warm red center, fix some side dishes, and enjoy.
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