so tell me what yall think about this...

i just took some backstrap from the doe i shot this year...i cut the meat into pieces about 6 inches long and about 1 1/2 inches thick. i lightly seasond them with some webers steak seasoning and just a tad bit of bbq sauce...then i wrapped 10 of these pieces with bacon. put a few toothpicks through each one to hold them together. and they are now in the oven cooking at 250 degrees. im thinkin they should turn out pretty good.

Were they good?

Probably pretty dry if you're going to cook them all the way through.

I agree. Bacon doesn't keep them moist. Cooking them rare keeps them moist.

I'm thinking dry and tough...

So how was it!?

Here is something slightly different.

Cut backstrap in half. Split lengthwise till almost cut through (butterfly). Add fresh sliced mushrooms, japs or serrannos, grilled or fresh onions and your favorite cheese. Close and completely wrap with bacon. You can use toothpicks to secure the bacon but I prefer to use a grilling basket. Place over HOT coals till bacon is done. Slice and pig out. Moist and delicious.

Speaking of pig, pork backstrap is tasty also.

BP...

have you ever tried frying backstrap???

duh

I'm thinking you ruined them with the bacon. Same with quail or dove. If you have to wrap it with bacon you really don't like the meat and should eat something else. Bacon is for breakfast with a couple of eggs.

You asked!!!

I'm thinkin' you are from New York City! Your Momma must be proud!

stupidest thing ive heard today, congrats

They were very good, thanks to you dalton lol

since bacon is not any good on backstrap anymore, guess I will coat them with yogurt and serve them on a bagel.