Sawtooth
12-08-2009, 04:27 PM
I got this recipe from Field and Stream, and tried it on one of the backstraps from my '09 mulie buck. I cannot begin to tell you how good it was. So was the rice. I made gravy out of the juice left in the crock pot once I pulled the meat and veggies out. We left the bacon on the backstrap when we ate it. We enjoyed a good cabernet sauvignon with it. Try it...I guarantee you'll like it...
It is good for backstraps or any kind of roast.
Take your backstrap and butterfly cut it. Stuff chopped green onions, chopped bacon (uncooked) inside. Also sprinkle in some montreal steak seasoning and salad supreme. Then wrap the backstrap in bacon.
Chop onions and cube potatoes and place them in a crock pot with some baby carrots. Add a can of beef broth and some more montreal steak seasoning and salad supreme.
Place the backstrap in the crock pot on low heat until medium well done. Remove the bacon wrapping and save for breakfast on another day. Slice the backstrap and place the slices on a platter.
Remove onions, potatoes and carrots from the crock pot. Use the drippings in the crock pot to make a gravy and serve them together.
A good rice to go with this is chili fried rice.
Take a cup and a half of uncooked long grain white rice and pour it into a deep skillet. Add enough olive oil to lightly coat the rice.
In a bowl combine three cups of water, five beef boullion cubes, 1/4 cup chopped onion, 1 T chili powder.
Turn the heat under the rice on high. Stir often as it fries to keep it from burning. Fry the dry rice until it is brown. Then pour in the other ingredients carefully because it can splatter a little. It will also make the rice smoke a little, so open a window.
Boil the rice for about 30 seconds, then cover with a lid and turn to low heat to simmer for about forty minutes.
It is good for backstraps or any kind of roast.
Take your backstrap and butterfly cut it. Stuff chopped green onions, chopped bacon (uncooked) inside. Also sprinkle in some montreal steak seasoning and salad supreme. Then wrap the backstrap in bacon.
Chop onions and cube potatoes and place them in a crock pot with some baby carrots. Add a can of beef broth and some more montreal steak seasoning and salad supreme.
Place the backstrap in the crock pot on low heat until medium well done. Remove the bacon wrapping and save for breakfast on another day. Slice the backstrap and place the slices on a platter.
Remove onions, potatoes and carrots from the crock pot. Use the drippings in the crock pot to make a gravy and serve them together.
A good rice to go with this is chili fried rice.
Take a cup and a half of uncooked long grain white rice and pour it into a deep skillet. Add enough olive oil to lightly coat the rice.
In a bowl combine three cups of water, five beef boullion cubes, 1/4 cup chopped onion, 1 T chili powder.
Turn the heat under the rice on high. Stir often as it fries to keep it from burning. Fry the dry rice until it is brown. Then pour in the other ingredients carefully because it can splatter a little. It will also make the rice smoke a little, so open a window.
Boil the rice for about 30 seconds, then cover with a lid and turn to low heat to simmer for about forty minutes.