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11-30-2007, 09:25 PM
| | Scrub Buck | | Join Date: Nov 2007
Posts: 15
| |  smoked tenderloin or venison backstrap
 I slice open (length wise, not all the way through) a pork tenderloin, put cream cheese (about size of finger) and sliced jalapno pepper in length wise cut. Wrap bacon strips all the way around tenderloin and hold in place with toothpick. Smoke with favor wood for 5-6 hrs. at 225 degrees. I spray with spray bottle, mixture of 12 oz beer, 12 oz vinegar, and 4 oz LIQUID onion juice, about every 30 min. This is very good.
I plan on using vension backstrap next time it should be just as good.
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11-30-2007, 09:49 PM
|  | B&C 180 Class | | Join Date: Mar 2007 Location: NY
Posts: 3,608
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man that sounds yummy im gonna try that. do you have to do anything special to smoke it?
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Now therefore take, I pray thee, thy weapons, thy quiver and thy bow, and go out to the field, and take me some venison.
Genesis 27:3 "The thinking deer hunter should mature through three phases during his hunting life. First phase, "I need to kill a deer." Second phase, I want to harvest a nice deer. And last phase, we must manage this resource so our children and their children can experience the grand tradition of good deer hunting." - Jim Slinsky
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07-24-2008, 11:58 PM
| | Scrub Buck | | Join Date: Jul 2008
Posts: 4
| |  smoked veneson
I don't know why but this sounds delicious!
I was wondering what kind of smoker is the best?
I have never smoked anything before!
Is it hard to gut a deer? Do you have to gut a deer? I read that you do not have to gut it. The meat is on the outside of the ribs so we just skin it and cut the meat off the top? Is there a step by step photo instruction somewhere on the forums? Does anyone have any recommendations of the best knife to use? A filet knife? which kind?
Any pros in here? I am a newbie to deer hunting and cooking!
(been waisting time fishing my whole life)
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07-25-2008, 09:31 PM
|  | Moderator | | Join Date: Oct 2007 Location: western new york
Posts: 3,792
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Whoa there's alot of new and tasty menus coming in here I'm pumped about trying these recipes out. 777 on YOUTUBE.COM there's alot of information about the whitetail deer and hunting in general. Just type in "deer hunting" or anything deer related and you should get some good vids. They have it all from gutting,skinning,butchering,packaging, and cooking. As for you being a newbie to deer hunting I'm glad that you've entered the deer hunting world. It's a great place to be and there are many seasoned hunters here to guide you along.
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08-01-2008, 10:29 AM
| | B&C 120 Class | | Join Date: Jun 2007 Location: Southern New Hampshire
Posts: 279
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I live for backstraps. I wish each deer had like 6 or 8 of them. 2 per deer just doesn't cut it anymore. Backstraps,bacon and montreal seasoning go together well on a grill.
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08-01-2008, 04:36 PM
| | B&C 180 Class | | Join Date: Mar 2007 Location: NY
Posts: 3,608
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montreal seasonings goes on everything these days .i love that stuff
__________________
Now therefore take, I pray thee, thy weapons, thy quiver and thy bow, and go out to the field, and take me some venison.
Genesis 27:3 "The thinking deer hunter should mature through three phases during his hunting life. First phase, "I need to kill a deer." Second phase, I want to harvest a nice deer. And last phase, we must manage this resource so our children and their children can experience the grand tradition of good deer hunting." - Jim Slinsky
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10-07-2008, 10:36 PM
| | Scrub Buck | | Join Date: Oct 2008
Posts: 2
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yep...a little is much better than too much
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05-26-2009, 10:29 AM
| | Scrub Buck | | Join Date: May 2009
Posts: 5
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Montreal seasoning is great. My youngest daughter (6) finds it too peppery. So, i make a milder blend by mixing garlic powder, onion powder and just a bit of black pepper. She likes that.
I'm trying to slowly break her in to the spicier stuff.
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10-16-2009, 06:04 PM
| | B&C 100 Class | | Join Date: Jul 2009 Location: sparta michigan
Posts: 58
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I just wrapped the backstraps from my buck and this recipe is all over them. I can't wait to try it.
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10-25-2009, 10:04 AM
| | B&C 100 Class | | Join Date: Jul 2009 Location: sparta michigan
Posts: 58
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That recipe is absolutely great! I also sliced up a sweet onion and put inside. Cooked it on the grill at the cabin (food always tastes better at deer camp).
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