Venison Backstrap Canadian Bacon with Morels and Wild Onions

[cowgirl]

This is part of a backstrap from the doe I got this fall..
Used the trimmings in some fajitas.
the fajitas.... http://www.smoked-meat.com/forum/showthread.php?t=1362

I cleaned up my backstrap then butterflied it....







Cured with a mix of..
1 TBS of Tender Quick (per pound of meat)
1 tsp of sugar (per pound of meat)
1 dried cayenne pepper
1 TBS black pepper corns
1 TBS juniper berries
1 clove of garlic... minced



I crushed the cayenne, juniper berries and black pepper corns, then mixed them with the tenderquick/sugar mixture and added the minced garlic.


Rubbed the mixture into the backstrap covering all edges, and picked the meat up and gave it a shake to get rid of any excess cure.

I wrapped the slab in plastic wrap and let it cure in the fridge for 3 days.

After curing, I rinsed the cure off of the meat under the faucet....then soaked the backstrap in fresh cool water for an hour

Gathered some fresh wild onions....
(I love wild onions in the spring)



Topped the cured backstrap with the onions and some of my morels...



Rolled up and into the smoker with some hickory.
I smoked some taters and onions too...



I pulled the bacon out at a temperature of 150, wrapped and rested.



The venison CB, smoked fried potatoes, cheese/herb biscuit, fresh eggs and fruit for CA.



The bacon was tasty and I will be making it again!



Thanks for checking out my breakfast/supper.

[grothe]

Another great lookin breakfast Jeanie!

[BigRedQ]

nice touch with the wild mushrooms and morel. It sure looks tasty.

thanks for sharing

[cowgirl]

Thanks Gene and Kev! It was tasty backstrap.

[Kingudaroad]

Fantastic Jeanie! Your so creative

[erain]

dang dang dangit!!!! just look at that will you!!! now that is awesome and i gotta try that. hmmmm where to get morels(there she goes showing off that supply of morels she dehydrated last spring, i think she does it cuz she knows it hits a nerve!!!), and wild spring onions!!!! well when spring does drag its sorry ass in around here i know i can find the onions, the morels are a different matter... anyway that just looks great!!! dunno what else to say!!! the p-word i guess!
pointspointspoints

[wutang]

Wow. I have a pork loin in the freezer that is gonna be made into canadian bacon. But after this and a few of your other stuffed canadian bacons I think that is the way I will go.

I am sure I am not the only one here to think this but your creations continually inspire me to step my game up. You set the bar pretty high.

[Slanted88]

Other than Awesome! What can ya say!

[cowgirl]

Thank you Keith, Eraine, Wutang and Mike!!
Eraine...you are too funny. You'll be glad to know I'm almost out of morels.
Wutang, the stuffed CBs are pretty tasty! I like them better than regular CB and they only take 3 days or so to cure. :) Thanks for the kind words too.
Keith and Mike, you're sweet...Thanks!

[Vlap]

Simply stated: YUM!!!

[lcruzen]

Jeanie, I'm trying to lose some weight here and have to look at this while eating a stupid apple! What a beautiful plate of food.

How would you describe the flavor of the venison? The color looks a little like pastrami. Are you finding morels already? Are wild onions the same as chives?

points

[cowgirl]

Thank you Vlap and Lou!

Lou the bacon tasted pretty much like canadian bacon only "richer" if that makes any sense. You could tell that it is venison and not pork.
I like it probably better than pork CB...but maybe because it's different. I eat a lot of pork and this was a nice change.

The bacon was moist too which made me happy. The moisture from the morels and onions added a lot!

These were some of my dried morels from last spring. Hopefully morel season will start here in a couple of weeks.
The wild onions are not the same as chives..they are stronger in flavor. I have a nice wild onion patch here on the farm..they are tasty in a lot of different dishes. :)

If you lived closer, I'd share with ya Lou. Thanks again.

[SmokinLee]

Great job and thread and pic's and creativity and what everyone else said too.