I used a backstrap from this past season...used the thicker part of the strap, butterflied it to lay flat.
Flattened the venison with a meat tenderizer, then gave it a quick 2hr cure using TQ and turbinado sugar.
made my stuffing using some of the dried morels from last morel season, minced onion, garlic, cooked wild rice and seasonings..
wrapped in bacon and smoked in the Memphis Pro using applewood...
Made a sauce with the pan drippings, morel infused water, minced onion, thyme, rosemary and a good shot of homemade wild grape wine...
The combination of the quick cure and smoke make the venison pink, moist and tender..
It was a tasty meal..
Thanks for looking!
Flattened the venison with a meat tenderizer, then gave it a quick 2hr cure using TQ and turbinado sugar.
made my stuffing using some of the dried morels from last morel season, minced onion, garlic, cooked wild rice and seasonings..
wrapped in bacon and smoked in the Memphis Pro using applewood...
Made a sauce with the pan drippings, morel infused water, minced onion, thyme, rosemary and a good shot of homemade wild grape wine...
The combination of the quick cure and smoke make the venison pink, moist and tender..
It was a tasty meal..
Thanks for looking!