Post by smj on Dec 18, 2007 23:38:10 GMT -5
We will start with a section of backstrap from a ~2 year old caribou from Canada.
Mrs. Dash Grilling Blend seasoning. This is a good collection of herbs, apply a liberal coating to both sides of the backstrap. Add a light dash of salt over top if you like.
Cut a mushroom of good size in to thick slices and lay out enough strips of bacon to cover the backstrap.
Using toothpicks, attach the mushrooms to both sides of the backstrap, then wrap with bacon and attach with toothpicks as seen below.
Take it to the grill - but use indirct heat. To do this, I place a steel pan with about a half inch of water in it directly below the backstrap, with the backstrap being on the top shelf of my grill. The heat I leave left on high, but with the pan to block the flames and catch the grease - you don't have to worry about turning the backstrap into a lump of black soot! Also, the herbs won't get burned off either, hence will remain to help flavor the meat.
This one cooked for about 28 minutes, and came out just pink in the middle after being allowed to cool before cutting open. If you cut right away while hot, the meat will dry out badly. Please note that your actual cooking time will vary based on grill, meat thickness, wind, phase of the moon, and so forth.
You can dress the plate how ever you want - mashed taters, veggies, fruit, and so on! I assure you, this is good! If you've left over mushrooms, cook them up in a little butter and add in as a side dish!
PS - Remove the toothpicks before serving, or at the very least warn everyone to watch out for them!!!
PS to the PS - I will next inform you folks how to make chile... I challenge you to make it just the way I post it... Once I've posted it of course!
Mrs. Dash Grilling Blend seasoning. This is a good collection of herbs, apply a liberal coating to both sides of the backstrap. Add a light dash of salt over top if you like.
Cut a mushroom of good size in to thick slices and lay out enough strips of bacon to cover the backstrap.
Using toothpicks, attach the mushrooms to both sides of the backstrap, then wrap with bacon and attach with toothpicks as seen below.
Take it to the grill - but use indirct heat. To do this, I place a steel pan with about a half inch of water in it directly below the backstrap, with the backstrap being on the top shelf of my grill. The heat I leave left on high, but with the pan to block the flames and catch the grease - you don't have to worry about turning the backstrap into a lump of black soot! Also, the herbs won't get burned off either, hence will remain to help flavor the meat.
This one cooked for about 28 minutes, and came out just pink in the middle after being allowed to cool before cutting open. If you cut right away while hot, the meat will dry out badly. Please note that your actual cooking time will vary based on grill, meat thickness, wind, phase of the moon, and so forth.
You can dress the plate how ever you want - mashed taters, veggies, fruit, and so on! I assure you, this is good! If you've left over mushrooms, cook them up in a little butter and add in as a side dish!
PS - Remove the toothpicks before serving, or at the very least warn everyone to watch out for them!!!
PS to the PS - I will next inform you folks how to make chile... I challenge you to make it just the way I post it... Once I've posted it of course!
