danmayland
WKR
- Joined
- Dec 28, 2015
- Messages
- 489
I'll start the thread with one of my favorites!!
Smoked Bacon wrapped backstraps/tenderloin!
It's best with antelope and elk but will work with any blackstrap/tenderloin!!
Enjoy this delicious meal with grilled asparagus and Rosemary Smashed potatoes!!
This blackstrap/tenderloin is slow cooked over hardwood coals and Texas Gold blend smoke.
Here's how:
1 antelope (any wild-game) blackstrap/loin
1 package thin sliced hickory bacon
3/4 cup sweet red wine (I use Barefoot Sweet Red Blend)
1/4 cup soy sauce
2 tsp mustard powder
Splash Worcestershire
2 tbs brown sugar
1 tbs honey
1 tsp sea salt
Fresh thyme
Fresh Rosemary
Montreal steak seasoning
Marinate meat in first 6 ingredients for 1-2 hrs. Sprinkle liberally with steak seasoning, fresh thyme and rosemary. Wrap with bacon and cook over medium heat (300-400) on charcoal grill until internal temp hits 140. Cover with foil in a baking dish and rest 7 minutes. I used an A-Maze-N smoke tube on the grill with Texas blend pellets and chunks of mesquite and hickory to compliment the meat!
Rosemary Smashed Potatoes
* 6-8 mdm potatoes (I used 2 red, 2 blue and 3 Yukon gold potatoes)
* 2 tbs olive oil
* 1 1/2 tabs butter
* 1 1/2 tablespoons minced fresh rosemary
* Chopped fresh chives
* 1 tsp garlic powder
* 1tsp onion powder
* 2tsp sea salt
* 1-2tbs pepper
Directions:
1. Roughly peel and chop the potatoes into quarters. Boil the potatoes until tender while the tenderloin is resting.
2. In a large nonstick frying pan over medium heat, melt the butter and add olive oil. Add the potatoes. Using a wooden spoon or potato masher, smash the potatoes coarsely, adjusting their texture as necessary. Mix in the rosemary chives, onion powder, garlic powder, sea salt and pepper. Cook until browned on one side and then flip.
3. Serve tenderloin with potatoes and a side of grilled asparagus
Grilled asparagus:
I large clump of cleaned asparagus
1 large gallon zip loc baggie
2-3 tbs olive oil
1-2 tsp fine sea salt
2 tbs balsamic vinegar
Directions:
Mix and shake all ingredients above in zip-loc baggie and let marinade for 1 hour but less is fine.
While tenderloin is resting:
Pour contents of baggie onto very hot grill basket. (400° plus)
Stir fry moving quickly for 5-7 minutes until just limp. Serve hot!
Post up your favorite wild-game recipe!!
Sent from my iPhone using Tapatalk
Smoked Bacon wrapped backstraps/tenderloin!
It's best with antelope and elk but will work with any blackstrap/tenderloin!!
Enjoy this delicious meal with grilled asparagus and Rosemary Smashed potatoes!!
This blackstrap/tenderloin is slow cooked over hardwood coals and Texas Gold blend smoke.
Here's how:
1 antelope (any wild-game) blackstrap/loin
1 package thin sliced hickory bacon
3/4 cup sweet red wine (I use Barefoot Sweet Red Blend)
1/4 cup soy sauce
2 tsp mustard powder
Splash Worcestershire
2 tbs brown sugar
1 tbs honey
1 tsp sea salt
Fresh thyme
Fresh Rosemary
Montreal steak seasoning
Marinate meat in first 6 ingredients for 1-2 hrs. Sprinkle liberally with steak seasoning, fresh thyme and rosemary. Wrap with bacon and cook over medium heat (300-400) on charcoal grill until internal temp hits 140. Cover with foil in a baking dish and rest 7 minutes. I used an A-Maze-N smoke tube on the grill with Texas blend pellets and chunks of mesquite and hickory to compliment the meat!
Rosemary Smashed Potatoes
* 6-8 mdm potatoes (I used 2 red, 2 blue and 3 Yukon gold potatoes)
* 2 tbs olive oil
* 1 1/2 tabs butter
* 1 1/2 tablespoons minced fresh rosemary
* Chopped fresh chives
* 1 tsp garlic powder
* 1tsp onion powder
* 2tsp sea salt
* 1-2tbs pepper
Directions:
1. Roughly peel and chop the potatoes into quarters. Boil the potatoes until tender while the tenderloin is resting.
2. In a large nonstick frying pan over medium heat, melt the butter and add olive oil. Add the potatoes. Using a wooden spoon or potato masher, smash the potatoes coarsely, adjusting their texture as necessary. Mix in the rosemary chives, onion powder, garlic powder, sea salt and pepper. Cook until browned on one side and then flip.
3. Serve tenderloin with potatoes and a side of grilled asparagus
Grilled asparagus:
I large clump of cleaned asparagus
1 large gallon zip loc baggie
2-3 tbs olive oil
1-2 tsp fine sea salt
2 tbs balsamic vinegar
Directions:
Mix and shake all ingredients above in zip-loc baggie and let marinade for 1 hour but less is fine.
While tenderloin is resting:
Pour contents of baggie onto very hot grill basket. (400° plus)
Stir fry moving quickly for 5-7 minutes until just limp. Serve hot!
Post up your favorite wild-game recipe!!
Sent from my iPhone using Tapatalk
Last edited: