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Discussion Starter · #1 ·
Here is a simple backstrap recipe I have made several times.

Take a whole backstrap and cut in half. Sprinkle Montreal Seasoning over entire
backstrap. Take bacon strips and wrap around the backstrap securing with toothpicks snapped in half. When done it should look like a bacon log. Cook on each side for 8-10 minutes depending on meat thickness on a medium low heated grill. Watch close as the bacon will cause flare ups. Let stand for 3-5 minutes and remove toothpicks and slice to desired thickness. Use steak sauce to compliment. The bacon provides the necessary fat content and infuses into the meat. (Montreal Seasoning has alot of black pepper so do not overuse it)
 

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mmmmmm bacon:lol:
 

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Discussion Starter · #4 ·
Just watch close when grilling or you could have a 5 alarm fire within your grill. We work hard for our backstraps and hate to see 15 minutes ruin a seasons yield. I failed to mention...Perhaps spacing the bacon about half inch apart may reduce flare ups and allow the meat to brown.
 

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mmmmmmm backstraps
 

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the backstrap is probably marked tenderloin.try cutting round steaks into small pieces and put jalapeno on top and then wrap in bacon with toothpick.cook the same or under the broiler.
 

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Discussion Starter · #9 ·
The backstraps are the loins that run down on each side of the spine. You have to peel back the flank steaks to get to them. A butcher will usually cut the backstraps into chops or may call it round steak. These are small circuliar steaks. I prefer to cut the loins out whole. They will range from 24-36" long. I remove all the silverskin and I cut these in half and then grill them...best part of the deer in my opinion.
 

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im making this tonight thanks again
 
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