Somewhat stuffed deer Backstrap

[Jerod Broussard]

Kill date was Tuesday at 8:00 am. This was a small portion of the backstrap. I pre-cooked some bacon and garlic. I gave the backstrap a very light dry brining overnight since the bacon would bring some salt. Layed out the bacon and garlic, tied her up, sprinkled a little black pepper on both sides, and grilled her to about 125 to 130 internal.

[Henrik]

Cool, deer is always good. How was the flavor, considering it didn't hang for more than 2 days?

[Jerod Broussard]

Very good. Deer was 1.5 years old (spike) so no tenderness or taste problems. The rest is still being refrigerated.

[Troutman]

Backstrap I've had tended to be a bit dry but tender. Yours looks juicy. Great job on the medium rare finish.

[Jerod Broussard]

Much over 130 and that stuff dries out big time. I was more on the rare side.

[Porkies]

Something I'll have to try if I get meat this year. As Troutman said, that backstrap looks very juicy!

[RonB]

Good job on the bs. You decide which bs...

[holehogg]

bacon stuffing