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  #1  
Old 12-20-2009, 12:35 PM
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Default Bacon Wrapped Backstrap Medalions
Marinated Backstrap Medalions in Italian Dressing, Wrapped in Bacon & CBP & grilled.

Finishing Glaze: Honey, Jalapeno Sauce & Lemon Vodka to thin

Sounds Kinda Interesting EH?...... They tasted pretty good, but honestly, I think there's too much going on with these. The finishing glaze was good

Next time: Mo Simple = Mo Better







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Old 12-20-2009, 12:38 PM
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Hell Yeah! Man that looks sweet! Nice!
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Old 12-20-2009, 12:38 PM
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Sometimes that is right, Fish. But...they sure look impressive! Nice work, man!
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Old 12-20-2009, 12:48 PM
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Scott they sure look tastey from here! They sound just as tastey... send me sum!
LOVE the baby buckethead! ;)
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Old 12-20-2009, 01:05 PM
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looks good to me...man i could eat me a dozen of those....
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Old 12-21-2009, 10:11 AM
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Looks good - personally I'd lose the italian dressing.
Can't really see why that's there - but the rest sounds delicious :-)

So what's back strap ? (I'm sure you lot just sit around in bars making up names for cuts of meat that already have perfectly useable monikers)
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Old 12-21-2009, 10:18 AM
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Originally Posted by curious aardvark View Post
So what's back strap ? (I'm sure you lot just sit around in bars making up names for cuts of meat that already have perfectly useable monikers)
Possibly. I pick up a new one every week or so it seems...heh.

Backstrap would be equated to a tenderloin cut. It IS more err... geographically correct actually.
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Old 12-22-2009, 09:23 AM
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Thats what i'm talking about. The family had to enjoy those.
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Old 12-22-2009, 09:52 AM
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Backstrap commonly refers to the venison back loin.
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Old 12-22-2009, 01:27 PM
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Originally Posted by WaysideRanch View Post
Thats what i'm talking about. The family had to enjoy those.
Uhhh Family, nobody said anything about Family...
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Old 12-22-2009, 02:09 PM
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Those definitely look good enough to eat! In fact, I'm going to do elk tenderloins tonight (the inner tenders).
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