Good Hunting Grub

IT’S BEEN A GOOD HUNTING SEASON. We’ve had warm afternoons in South Texas waiting for the afternoon flight of mourning doves. We’ve shared stories around a warm campfire after a day of hunting in the Hill Country.

Backstraps, hams, and trimmings for chili meat and sausage are all part of the reward of time well spent hunting with friends. There are many good places throughout Texas where you can take your meat to be processed.

Here is a recipe from our virtual cookbook on the Texas gourmet website. Feel free to browse the site for additional recipes and cooking tips, as well as a listing of all of our spicy grilling sauces, glazing jellies, and dry rubs. Our products can be ordered online, or check the site for stores that carry them.

Venison Backstrap Wraparounds

1 loin venison backstrap (venison may be substituted with pork tenderloin or filet mignon)

14-16 slices thin bacon

1 large purple onion, peeled and quartered lengthwise, then halved lengthwise again

6-8 large fresh jalapenos, seeded and quartered length wise

1 pound pepper jack cheese, sliced in 1/8x2x1/2 wide slices

1 box round toothpicks (place picks in water)

Baste:

1 Tbsp sesame seeds

3 Tbsp Texas Gourmet Jalapeno Jelly

2 Tbsp soy sauce

2 Tbsp olive oil

1 Tbsp coarse mustard

1 cup Merlot or other dry red wine

2 cloves of garlic

2 Tbsp black pepper

Heat basting ingredients until well blended and remove from heat.

Remove all sheath, membrane, or skin from the backstrap. Cut into a dozen or so 3/4-inch thick steaks.

Place each steak, one at a time on a cutting board. Cover with Saran wrap and lightly tenderize, using the shallow side of the tenderizing mallet.

The meat should be 1/4-inch thick after tenderizing. Be careful not to put holes in the steaks. Spray with olive oil or Pam spray, then set aside.

Separate the onion into 1- to 2-piece sections. Take one slice of tenderized meat in one hand, and lay one onion slice in the center, inside up. Place a slice of cheese on the onion and lay one jalapeno piece on the cheese, face down.

Carefully roll the meat around the veggies and cheese.

Wrap a slice of bacon around the wrap from one end, stretching the bacon as you wrap. Carefully fold in and seal the ends with a toothpick.

Grill over mesquite charcoal or gas fire set to medium high heat.

Place the wraps indirectly over the heat. Baste liberally, cook covered for 3-5 minutes per side. Baste when turning.

When bacon is done, place wraps on plate and remove the toothpicks. Rest wraparounds before serving.

Serve with Texas Gourmet Quick Dirty Rice and Black Bean Pico de Gallo.

Bon Appetit!

Check out TheTexasGourmet.com for other wild game and spicy food recipes along with our fine family of products. Or give us a call at (888) 234-7883.

 

See more recipies at thetexasgourmet.com

Email Bryan Slaven at bryan@thetexasgourmet.com

 

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