Big_wals
WKR
Some good looking shank recipes in here, but I’d never give up backstrap. When I met my wife she had never ate wild game, now backstrap is her all time favorite meal. We use a coffe rub (just an all purpose SPG with fine ground coffe mixed in). Throw it on the smoker until 110 interval, rest for a bit then into a hot cast iron skillet with butter. Sear on all sides till medium rare, then deglaze the pan with a splash of whiskey, turn the temp down and add more butter, some minced garlic, and green onions or chives.
Slice your backstrap, pour the garlic-butter-whiskey sauce over, and serve with soft fried eggs.
Slice your backstrap, pour the garlic-butter-whiskey sauce over, and serve with soft fried eggs.
