I think I've watched this about 20 times sense you did this video and this is the bomb. Done it several times. None better on you tube. Trying to teach the kids to eat like this. NOT PIZZA AND CHICKEN and tacos every night. God bless brother.
I go half n half cream cheese & smoked gouda, add garlic and fresh jalapenos. I process my own venison too, made breakfast sauasage and hot italian brawts this turned out great.
I tried this last weekend and cooked it for a party. It was some of the best venison I have ever had. We are a family of venison eaters and everyone was floored by how tender and delicious this was. Awesome job Malcolm!
HowToBBQRight - I just tried this with a deer I harvested this year and I have to say.... You Sir are a genius!! Now I will say I used my over and not a smoker because I don't own one but it still turned out amazing! I can only imagine what the taste would be on a smoker. Thank you for your videos. Keep them coming. I plan on trying a lot more or these recipes in the future.
I made this tonight and followed the recipe exactly as written with the exception of using regular cut apple wood smoked bacon instead of thick cut bacon. Smoked it on my traeger at 350 for roughly 40mins. This recipe is an absolute winner! It looks so impressive. Gluten Free and Keto friendly too! Thank you so much. I literally subscribed after making this recipe!
I have to say Malcom. We just finished our meal od stuffed Venison Backstraps. They were Outstanding! My wife doesn't care for Venison..... She shocked me when she went back for 2nd's.
Harvested my first deer last week. Trying this recipe out tonight. Don't have a smoker but we put it in the oven, never had deer so hopefully I like it.
I’ve watched this maybe 4x in the last few weeks. Had a vacuum sealed back strap in the freezer and wanted to use it for a special low carb dish and really wanted to smoke it. Finally followed this recipe today and it turned out great. The only variations I made was I added 2 chopped garlic cloves and chopped chives to the stuffing. Cooked it on my charcoal grill with a log of pecan. Thank you Malcom for this great recipe. Will be doing this again.
I'm going to watch this a few times. I'm gonna get me a deer. Working my entire life to get there and teaching my kids as I go. I needed this video. Thank you sir. Hope I do good as you
since i saw this i have made several times, a 100% approval for camp meals, the only change i made is put one backstrap down, put filling on top of it then set the second one on top and rapped with the bacon. thanks again for sharing this
Saw this video a couple weeks ago and processed another deer shortly after (we do it ourselves) and just made this tonight. Believe me when I say we have never eaten a better deer meal in our lives! This was absolutely amazing! Our compliments and thanks to the chef!
brother ive been watching your cookin videos for some time now and i just wanted to say i think you could be classified as a national treasure! keep up the good work and "thanks!"
I have to say you hit all the important high points of properly cooking and preparing venison. I agree wholeheartedly, anyone who doesn't like it, has never had it done right. I stuff mine with apples, bleu cheese and walnuts since my husband won't eat onions!
Dear Malcom, I've stumbled upon your channel by accident, which by now I can't stop watching. I have to say your enthusiasm for BBQ reflects in all of your videos! Your recipes are unique, exquisite and hypnotic. I might just have a man crush on you. Keep up the good work and I wish you all the best!
Key is to know what your doing and process your self. Take the time to care for everything from the minute you make the kill, to how it's packed. Large processors don't take that care, to an extent and I'm not knocking processors they do fine and I get it's convenient because some don't have the knowledge or ability to do it themselves. If someone that eats beef and doesn't like venison, chances are they ate poorly processed or overcooked meat. My opinion a venison backstrap cleaned properly cooked medium rare will stand next to any cut of beef no problem.
Like you said, take the time once you Harvest the Animal field Dress it correctly. Let the meat cool down , do it right! Looks Awesome I will Definitely try it this season. Let's not forget to bless the Deer we harvest for laying its life down for us,Thanks. God Bless!
I make this multiple times a year with onions garlic and jalapeño. All my family and my gf family that dont hunt LOVE this recipe. I come back to this video a lot just to make sure I don't miss anything
Nice job been doing this for a long time now grew up on venison wild deer will always have a little gamey taste no matter how you process it and that's what makes it such a delicacy nice tutorial.
Hey just wanna say thank you!!! Me and my brother cooked this tonight and it was amazing, we are talking about how awesome an easy it would be for the ranch for the hunt crew. Thanks!!!
I used this recipe on my Traeger tonight and it was fantastic. It took 1-1/2 hours though at 450 to finish cooking. 135 is perfect. The secret is the 10-15 minute rest. Don’t touch it before.
This was an awesome recipe. I'm pretty sure this will be the only way I will ever prepare venison backstraps. Perfection. And thanks for the hint that if the bacon is done, the venison is done. No more overcooked backstraps. I wish I could show you my pictures.
I made this a couple times in my pit barrel. I slow smoked it to 120 then opened it up to crisp the bacon. Also did it with pork loin. Excellent tips and recipe, thanks!
Thank you so much for the recipe I made it on the treager yesterday ,and let me say it was our all time favorite. Takes the number 1 spot . Thank you for sharing great bbq recipes.
Made this tonight. Just used onions and bell pepper with the cream cheese. Bravo on the smoke time recommendation. The first blackstrap I have ever smoked and it came out great!
Wow, that looks good! I had to go back and look at the ingredients a few times @2:43, because I will never be able to find in when I'm gonna cook it! Thank you Malcom, great stuff.
I prepared this meal for my family tonight only thing I changed was I drizzled honey ontop and sprinkled Himalayan salt over it. My family now has a new favorite! Thank you for this video absolutely incredible!
I've done exactly this, just without this kind of stuffing. I had extra venison from a really good season last year and I kept two whole back-straps from one of the deer I harvested instead of cutting them up into medallion steaks like I usually do. I made it as a treat for the family on Christmas along with the usual prime rib we do. Everyone loved it. Marinated with a simple marinade consisting of olive oil, worcestershire, soy sauce, lemon juice, black pepper and a whole lot of freshly minced garlic. Then I wrapped it in bacon using this same method, glazed it with some butter as it was cooking and finished off with perfect medium rare, temperature was pretty much perfect 135F as I was cutting it up to serve. On a hunch from an old recipe I had found, I served it with both cranberry sauce and some home-made jelly on the side just to give the family something to try if they wanted. I had never tried putting jelly or cranberry sauce on venison like this but it turned out fantastic and everyone liked it that way. The awesome venison flavor, the slight tang from the marinade, the saltiness of the bacon and then the sweet finish from the touch of jelly on top of each bite. I really didn't know if it would work, I thought there would be too much going on since I marinaded the meat before cooking but I'm telling you, it was incredible. The meat was so tender you could cut it with a butter knife. You want another awesome treat, get yourself some venison cutlets, cut them as thin as you possibly can, cook in butter and garlic, then put them on a toasted roll of your choosing with some fresh grated cheddar and some pickled jalapeno slices. Easy, fast and an awesome tasting sandwich.
I've been processing and eating my own deer meat for over 10 years and, I have several pair of back straps and inner loins in the freezer. I will def be trying your cream cheese loin dressing. I normally just do a bacon weave and put them on the propane weber along with a tray of wood chips for smoke. Can't wait to try it & thank you for sharing.
I didn't have all the ingredients on hand but I was able to loosely follow this recipe. It was so good that I nearly swallowed my tongue! Even my girls, who are not big meat eaters normally, kept asking for more until we had consumed the two loins I prepared. Definitely a 5 star recipe!
Man i did this on a pair of 2 year old doe back straps and took them to deer camp last november . holy smokes they wear gone in a flash . All the guys wear blown away. Thank you sir for making me shine.👍😋
I've always used this recipe, but never had a smoker about 2 months ago I bought a smoker. Got the strap stuffed waiting on smoker temp as I type..very excited!! Wasn't a fan of the cream cheese so I use pepper jack. Great stuff still
Just tried this recipe,but substituted jalapeno instead of mushrooms and it was by far the best venison we've ever had. Great recipe hope to see more game recipes
Peter Klein Well he is a great chef. Is like the saying when you go eat at a restaurant, don't ever trust a skinny chef's cooking, trust the heavier one. And indeed we make the best food. I tell you what if I wife knows that I'm telling people this than I'm dead meat.... Lol But she gained 45lbs after we got together and that's within year and half. So yeah we know that's the best stuff.....
Wow, well made video! I used to cut them into butterfly medallions then stuffed each one and wrap in a piece of bacon, secure with toothpick. This is gonna be my new way, much more presentable this way than cheese oozing out all over the place when individual wrapped. Think I might try stuffing with boudin! Thank you for this video. Time to fill the freezer.
I made this with venison and pork loin. The only difference was I used my personal rub. Absolutely amazing! Venison was a tender and did not taste wild at all. Great recipe.
Mr Reed, I always see, and I’ve said it myself before... I’ll try that and I’ll let you know how it went. Then, never did. I took your suggestion and substituted two pork tenderloins. No venison available. I prepped and followed your directions to the “T” I did use Thick cut Maple Bacon to wrap. (What a great decision!) Used the internal temp for boneless pork. 145• I actually pulled them at 139• and let the resting temp rise to meet 145• Perfect! I shared it (one of them) with my Brother and his Wife. The other, I brought to work and shared a Medallion a piece (two for the owner of the store) 😊 with key people I work with. My Sister in Law is Senator Shelby’s “right Hand man and has eaten fine food literally around the world. She was blown away! Said, you can’t get a finer meal at a 5 Star Resteraunt. Flavor, texture... she said, Best pork loin she’s EVER had. Malcom, I’m subscribed to your channel. Doing your Turkey brine and slow smoke next! I really enjoy your style! Best cooking channel period! Steve
I do a similar cook.... but a lot of my crowd doesn't like it gamey tasting so I marinate the backstrap in soy/worstershire/butter for about 8 hours. In my opinion it isn't necessary but it does make it sweeter. I then smoke mine at 275 until @ medium. I also add shredded mexican cheese and diced jalepenos to the cream cheese mix. But no matter how you do it it's gonna be awesome!
Malcolm, I didn't know you hunted. You are correct in that butchering your own game is the best way to ensure high quality meat. Nice recipe. I was watching the deer out the window this morning and thinking about butchering/cooking. I may just forego butterflying a loin or two this fall and try this. Good luck in the woods this season; the real trophy is right there on that cutting board.
Looks delicious. Game meat has such a great taste. A tip when butterflying is to make a shallower cut so you can make a second cut to the opposite side. That way you can overlap the two flaps and get a tighter seal fpr your stuffing.
Iv tried several of his recipes . I have to say they turn out pretty darn good. Iv gotten 3 deer this yr so far definitely gonna try this one in next couple days if not tomorrow.
I do mine different. What I will tell you is to use blue cheese, garlic, salt and pepper to season and stuff. The rest is right on. I have used a cream cheese recipe and it's solid. However, if you like blue cheese and garlic I suggest this way, it is amazing!
We do same, but we use: onions, mushrooms, spinach heavy cream cooked down w/Swiss cheese as stuffing. Top straps with cream cheese and jalapenos then wrap with bacon. When bacon's done pull off grill. Cut into little fillet mignons. They cut with a fork, no knife needed.
My fillings are cherry tomatoes, button mushrooms, and green onions, minced and then mixed with Farmer's cheese. Add strips of jalopeño inside the backstrap. Wrap in peppered bacon and marinate in Shiner Bock while it reaches room temp. Smoke for 3-4 hours until med rare, then finish in the over on broil to crisp the bacon
That looks amazing. But I can't eat much bacon. I'm going to try it omit the bacon in the stuffing and just use the green onion, mushrooms and parsley in the cream cheese, wrap it in bacon instead. We JUST got an Elk for the first time FINALLY! We processed it OURSELVES and are NEWBIES doing that. 😁😆 It was A LEARNING EXPERIENCE. I'm a 68 yr old Grandma. I ACTUALLY GOT THE TOP BACKSTRAPS BOTH OUT IN ONE NICE PIECE!! Thank you for this Recipe, I'm saving these two BACKSTRAPS just for your recipe.
Awesome video. I normally stuff mine with delicious Conecuh sausage and cream cheese and then bacon wrap. If you haven't tried it with Conecuh sausage i highly recommend it. Love your stuffing and will try it.
I've been waiting for you to cook venison, looks fantastic awesome job. I've done mine similar but with out stuffing , just a sweet savory brine and wrapped in maple bacon . i just harvested a really big doe last night so looks like i'll be giving this recipe a go this weekend Thanks again for the awesome video
Backstrap defrosting now in the fridge. Figured it would take a couple of days so I was in no hurry to find a recipe. Now that I've seen this video... what torture. I can't wait to do this.
I've got some backstrap in the freezer right now. I've done bacon wrapped backstrap on the smoker several times (its one of my favorite recipes) and I'm going to have to try this recipe.
Got some fresh venison in the freezer. Gonna have to try this recipe. Usually it’s put into steaks and burger. You hit the nail on the head when you mentioned gamey tasting meat. I’ve never had that problem. I get a clean kill shot and they drop within 10 feet of where they stood. I gut and cool the meat immediately in the field which I believe is the biggest step. Heading out this weekend for black bear. First time for that so gonna look forward to cooking some of that up if we get one. Keep the recipes coming.
Got my deer this past Sunday. I searched for back strap recipe and when I saw Malcolm show up I smiled. This guy is an amazing Chef.
I think I've watched this about 20 times sense you did this video and this is the bomb. Done it several times. None better on you tube. Trying to teach the kids to eat like this. NOT PIZZA AND CHICKEN and tacos every night. God bless brother.
You are 100% correct about the taste of venison. The silver skin and fat has to be removed. I prefer deer meat over beef when prepared properly.
I’ve been eating venison for 30 years and made this last night with mule backstrap. One of the best recipes ever!!!!!!!
I made this and it is hands down the best I have ever had. Made it for multiple parties and people rave over it....Thank you for being born Malcolm...
I go half n half cream cheese & smoked gouda, add garlic and fresh jalapenos. I process my own venison too, made breakfast sauasage and hot italian brawts this turned out great.
oh yeah - that sounds good!
I tried this last weekend and cooked it for a party. It was some of the best venison I have ever had. We are a family of venison eaters and everyone was floored by how tender and delicious this was. Awesome job Malcolm!
My wife said this is the best thing I've ever cooked. Thank you sir.
HowToBBQRight - I just tried this with a deer I harvested this year and I have to say.... You Sir are a genius!! Now I will say I used my over and not a smoker because I don't own one but it still turned out amazing! I can only imagine what the taste would be on a smoker. Thank you for your videos. Keep them coming. I plan on trying a lot more or these recipes in the future.
I made this tonight and followed the recipe exactly as written with the exception of using regular cut apple wood smoked bacon instead of thick cut bacon. Smoked it on my traeger at 350 for roughly 40mins. This recipe is an absolute winner! It looks so impressive. Gluten Free and Keto friendly too! Thank you so much. I literally subscribed after making this recipe!
Never trust a skinny chef I know for a fact this guy knows how to cook and I mean that with total respect. I’m trying this recipe tomorrow
I have to say Malcom. We just finished our meal od stuffed Venison Backstraps. They were Outstanding! My wife doesn't care for Venison..... She shocked me when she went back for 2nd's.
Harvested my first deer last week. Trying this recipe out tonight. Don't have a smoker but we put it in the oven, never had deer so hopefully I like it.
Congrats, bro. How'd the recipe turn out?
How was it?
It was awesome. Everyone enjoyed it!
I’ve watched this maybe 4x in the last few weeks. Had a vacuum sealed back strap in the freezer and wanted to use it for a special low carb dish and really wanted to smoke it.
Finally followed this recipe today and it turned out great. The only variations I made was I added 2 chopped garlic cloves and chopped chives to the stuffing. Cooked it on my charcoal grill with a log of pecan.
Thank you Malcom for this great recipe. Will be doing this again.
I'm going to watch this a few times. I'm gonna get me a deer. Working my entire life to get there and teaching my kids as I go. I needed this video. Thank you sir. Hope I do good as you
MUM BL3S great , teach your kids survival also. And pray we never need to use those skills
since i saw this i have made several times, a 100% approval for camp meals, the only change i made is put one backstrap down, put filling on top of it then set the second one on top and rapped with the bacon. thanks again for sharing this
I wouldn't be able to resist picking the entire thing up, and eating it like a hoagie. Damn man....that looks delectable!!
The fact you call it back strap is so genuine! I love this channel
I still use your old recipe video on back strap from when you were still in your kitchen. Found that years ago. Everyone loves that recipe!!!!
Saw this video a couple weeks ago and processed another deer shortly after (we do it ourselves) and just made this tonight. Believe me when I say we have never eaten a better deer meal in our lives! This was absolutely amazing! Our compliments and thanks to the chef!
I would have never guessed you were a hunter. Would love to see more wild game cooks on your channel.
Fork hell! That’s a hands on meal! The messier the better!
This is one of the best Deer meat recipes I have seen.
bluesgroove23 have you tried it? I’m getting burnt out on steaks need a different recipe
@@69camarossrs absolutely awesome.
Sir, you are the greatest. I live on a beach in Thailand now, but I was born and raised in Memphis.
brother ive been watching your cookin videos for some time now and i just wanted to say i think you could be classified as a national treasure! keep up the good work and "thanks!"
That's awesome, I shot my first deer last weekend and my Dad asked me to find a recipe for the backstrap and this is what I used. Thanks!
I have to say you hit all the important high points of properly cooking and preparing venison. I agree wholeheartedly, anyone who doesn't like it, has never had it done right. I stuff mine with apples, bleu cheese and walnuts since my husband won't eat onions!
Dear Malcom, I've stumbled upon your channel by accident, which by now I can't stop watching. I have to say your enthusiasm for BBQ reflects in all of your videos! Your recipes are unique, exquisite and hypnotic. I might just have a man crush on you. Keep up the good work and I wish you all the best!
“It’s like making a little meat present.”
Please welcome, meat Bob Ross.
Key is to know what your doing and process your self. Take the time to care for everything from the minute you make the kill, to how it's packed. Large processors don't take that care, to an extent and I'm not knocking processors they do fine and I get it's convenient because some don't have the knowledge or ability to do it themselves. If someone that eats beef and doesn't like venison, chances are they ate poorly processed or overcooked meat. My opinion a venison backstrap cleaned properly cooked medium rare will stand next to any cut of beef no problem.
Like you said, take the time once you Harvest the Animal field Dress it correctly. Let the meat cool down , do it right! Looks Awesome I will Definitely try it this season. Let's not forget to bless the Deer we harvest for laying its life down for us,Thanks. God Bless!
It was oddly satisfying watching you eat that. Good recipe, thanks.
I make this multiple times a year with onions garlic and jalapeño. All my family and my gf family that dont hunt LOVE this recipe. I come back to this video a lot just to make sure I don't miss anything
Nice job been doing this for a long time now grew up on venison wild deer will always have a little gamey taste no matter how you process it and that's what makes it such a delicacy nice tutorial.
Hey just wanna say thank you!!! Me and my brother cooked this tonight and it was amazing, we are talking about how awesome an easy it would be for the ranch for the hunt crew. Thanks!!!
I watch this video when im feeling down or when it’s time to cook up a backstrap 😋
I used this recipe on my Traeger tonight and it was fantastic. It took 1-1/2 hours though at 450 to finish cooking. 135 is perfect. The secret is the 10-15 minute rest. Don’t touch it before.
This looks amazing brother. I've only had venison in stew. You know bacon makes everything better. Cheers
This was an awesome recipe. I'm pretty sure this will be the only way I will ever prepare venison backstraps. Perfection. And thanks for the hint that if the bacon is done, the venison is done. No more overcooked backstraps. I wish I could show you my pictures.
I'm going to try this !
May add a little chopped jalapenos.
Michael Smith great idea
Ight ima tell my mom to do this recipe with jalapenos
Is this joe Rogan ?
Michael Smith thata egat I've done with mine jalepenos go great with alot of things
Try the jalapeno cream cheese then ! I use it in several recipes. Great !
I made this a couple times in my pit barrel. I slow smoked it to 120 then opened it up to crisp the bacon.
Also did it with pork loin.
Excellent tips and recipe, thanks!
Thank you so much for the recipe I made it on the treager yesterday ,and let me say it was our all time favorite. Takes the number 1 spot . Thank you for sharing great bbq recipes.
Good to see some wild game on here.Looks great
used alot of your guidance and took a backstrap to thanksgiving dinner this year and it was a hit. Thank you.
Made this tonight. Just used onions and bell pepper with the cream cheese. Bravo on the smoke time recommendation. The first blackstrap I have ever smoked and it came out great!
Wow, that looks good! I had to go back and look at the ingredients a few times @2:43, because I will never be able to find in when I'm gonna cook it! Thank you Malcom, great stuff.
Thank you
I prepared this meal for my family tonight only thing I changed was I drizzled honey ontop and sprinkled Himalayan salt over it. My family now has a new favorite! Thank you for this video absolutely incredible!
“That one’s got my name on it”. Love this guy’s bbqing.
I've done exactly this, just without this kind of stuffing. I had extra venison from a really good season last year and I kept two whole back-straps from one of the deer I harvested instead of cutting them up into medallion steaks like I usually do. I made it as a treat for the family on Christmas along with the usual prime rib we do. Everyone loved it. Marinated with a simple marinade consisting of olive oil, worcestershire, soy sauce, lemon juice, black pepper and a whole lot of freshly minced garlic. Then I wrapped it in bacon using this same method, glazed it with some butter as it was cooking and finished off with perfect medium rare, temperature was pretty much perfect 135F as I was cutting it up to serve. On a hunch from an old recipe I had found, I served it with both cranberry sauce and some home-made jelly on the side just to give the family something to try if they wanted. I had never tried putting jelly or cranberry sauce on venison like this but it turned out fantastic and everyone liked it that way. The awesome venison flavor, the slight tang from the marinade, the saltiness of the bacon and then the sweet finish from the touch of jelly on top of each bite. I really didn't know if it would work, I thought there would be too much going on since I marinaded the meat before cooking but I'm telling you, it was incredible. The meat was so tender you could cut it with a butter knife.
You want another awesome treat, get yourself some venison cutlets, cut them as thin as you possibly can, cook in butter and garlic, then put them on a toasted roll of your choosing with some fresh grated cheddar and some pickled jalapeno slices. Easy, fast and an awesome tasting sandwich.
And my brother hunts...another reason to like this guy!
If wanna eat one of better parts of deer you better shoot it yourself
I've been processing and eating my own deer meat for over 10 years and, I have several pair of back straps and inner loins in the freezer. I will def be trying your cream cheese loin dressing. I normally just do a bacon weave and put them on the propane weber along with a tray of wood chips for smoke. Can't wait to try it & thank you for sharing.
Lot of times be charcoal grill as well. Either way it gets the job done!
HBR= The ONLY cooking channel I watch. :)
Got me a good conditioned fellow stag on the weekend, so glad I found this recipe. New Zealand venison is so clean.
I didn't have all the ingredients on hand but I was able to loosely follow this recipe. It was so good that I nearly swallowed my tongue! Even my girls, who are not big meat eaters normally, kept asking for more until we had consumed the two loins I prepared. Definitely a 5 star recipe!
Venison loin is one of the best eating cuts out there. I like it pan fried gently in butter
Just tried your recipe tonight - best venison I’ve ever had, and the woman agrees as well! You’ve earned two fans, great work and keep it coming!
Man i did this on a pair of 2 year old doe back straps and took them to deer camp last november . holy smokes they wear gone in a flash . All the guys wear blown away. Thank you sir for making me shine.👍😋
We did this a number of times and for good reason. It turns a venison hater into a venison lover.
I've always used this recipe, but never had a smoker about 2 months ago I bought a smoker. Got the strap stuffed waiting on smoker temp as I type..very excited!! Wasn't a fan of the cream cheese so I use pepper jack. Great stuff still
Just tried this recipe,but substituted jalapeno instead of mushrooms and it was by far the best venison we've ever had. Great recipe hope to see more game recipes
I did the same except substituted morel mushrooms and jalapeños. Outstanding
I just shot me a buck with my bow yesterday and I know what I'm going to do with my Back straps...Looks darn good!!
When he tasted it and said "thats awesome" it had to bee the most honest answer EVER 🤣
Peter Klein Well he is a great chef. Is like the saying when you go eat at a restaurant, don't ever trust a skinny chef's cooking, trust the heavier one. And indeed we make the best food. I tell you what if I wife knows that I'm telling people this than I'm dead meat.... Lol But she gained 45lbs after we got together and that's within year and half. So yeah we know that's the best stuff.....
Wow, well made video! I used to cut them into butterfly medallions then stuffed each one and wrap in a piece of bacon, secure with toothpick. This is gonna be my new way, much more presentable this way than cheese oozing out all over the place when individual wrapped. Think I might try stuffing with boudin! Thank you for this video. Time to fill the freezer.
"never trust a skinny chef" - my pop
No
Pyro Head what did u get for 2$?
@Pyro Head Curious minds want to know what the $2 food was! lol
Damn Skippy they don't know what good eating is
I have a skinny friend who is a professional chef and his cooking is delicious
Too much passion this man is too happy cooking meat. I respect you sir with all my heart
Malcolm, you sir, are an artist. I just love this channel.
I made this with venison and pork loin. The only difference was I used my personal rub. Absolutely amazing! Venison was a tender and did not taste wild at all.
Great recipe.
Mr Reed,
I always see, and I’ve said it myself before... I’ll try that and I’ll let you know how it went. Then, never did.
I took your suggestion and substituted two pork tenderloins. No venison available. I prepped and followed your directions to the “T” I did use Thick cut Maple Bacon to wrap. (What a great decision!) Used the internal temp for boneless pork. 145• I actually pulled them at 139• and let the resting temp rise to meet 145• Perfect!
I shared it (one of them) with my Brother and his Wife. The other, I brought to work and shared a Medallion a piece (two for the owner of the store) 😊 with key people I work with.
My Sister in Law is Senator Shelby’s “right Hand man and has eaten fine food literally around the world. She was blown away! Said, you can’t get a finer meal at a 5 Star Resteraunt. Flavor, texture... she said, Best pork loin she’s EVER had.
Malcom, I’m subscribed to your channel. Doing your Turkey brine and slow smoke next!
I really enjoy your style! Best cooking channel period!
Steve
I do a similar cook.... but a lot of my crowd doesn't like it gamey tasting so I marinate the backstrap in soy/worstershire/butter for about 8 hours. In my opinion it isn't necessary but it does make it sweeter. I then smoke mine at 275 until @ medium. I also add shredded mexican cheese and diced jalepenos to the cream cheese mix.
But no matter how you do it it's gonna be awesome!
Malcolm, I didn't know you hunted. You are correct in that butchering your own game is the best way to ensure high quality meat. Nice recipe. I was watching the deer out the window this morning and thinking about butchering/cooking. I may just forego butterflying a loin or two this fall and try this. Good luck in the woods this season; the real trophy is right there on that cutting board.
Just made our deer back straps just like this and I have to say probably best I’ve ever ate. Thx so much
Looks delicious. Game meat has such a great taste.
A tip when butterflying is to make a shallower cut so you can make a second cut to the opposite side. That way you can overlap the two flaps and get a tighter seal fpr your stuffing.
Iv tried several of his recipes . I have to say they turn out pretty darn good. Iv gotten 3 deer this yr so far definitely gonna try this one in next couple days if not tomorrow.
Man you know how to cook! Just proceeded a deer. Was looking on different ways to cook my back straps. This looks amazing.
This is one of the best venison recipes I've ever used.
I do mine different. What I will tell you is to use blue cheese, garlic, salt and pepper to season and stuff. The rest is right on. I have used a cream cheese recipe and it's solid. However, if you like blue cheese and garlic I suggest this way, it is amazing!
You sir are a national treasure! Malcom thank you for all the great inspiration. ❤
Tried this recipe...and it turned at as good as all his recipes have...keep up the grillin
Well, it’s midnight and I’m watching this... gonna eat something after 😂
We do same, but we use: onions, mushrooms, spinach heavy cream cooked down w/Swiss cheese as stuffing. Top straps with cream cheese and jalapenos then wrap with bacon. When bacon's done pull off grill. Cut into little fillet mignons. They cut with a fork, no knife needed.
Aaand I'm pulling a backstrap out of the freezer.
Just tried this recipe today and my god was it good. great stuff keep the recipes coming!!
I respect and appreciate your wording "Harvest".
My fillings are cherry tomatoes, button mushrooms, and green onions, minced and then mixed with Farmer's cheese. Add strips of jalopeño inside the backstrap. Wrap in peppered bacon and marinate in Shiner Bock while it reaches room temp. Smoke for 3-4 hours until med rare, then finish in the over on broil to crisp the bacon
And its another winner from Malcom Reed. Thanks man another good cook and another good recipe. I love that AP. I use it every day. Thanks again.
Wrap a loin in bacon! What an innovation! Somebody get this guy a James Beard award!
That looks amazing. But I can't eat much bacon. I'm going to try it omit the bacon in the stuffing and just use the green onion, mushrooms and parsley in the cream cheese, wrap it in bacon instead. We JUST got an Elk for the first time FINALLY! We processed it OURSELVES and are NEWBIES doing that. 😁😆 It was A LEARNING EXPERIENCE. I'm a 68 yr old Grandma. I ACTUALLY GOT THE TOP BACKSTRAPS BOTH OUT IN ONE NICE PIECE!! Thank you for this Recipe, I'm saving these two BACKSTRAPS just for your recipe.
Wow...I was drooling the whole time as I watched it. Thanks for another way to cook venison.
I tried this yesterday and it was spectacular
Awesome video. I normally stuff mine with delicious Conecuh sausage and cream cheese and then bacon wrap. If you haven't tried it with Conecuh sausage i highly recommend it. Love your stuffing and will try it.
This guy knows what hes doin...thats gotta taste awesomely good
I've been waiting for you to cook venison, looks fantastic awesome job. I've done mine similar but with out stuffing , just a sweet savory brine and wrapped in maple bacon . i just harvested a really big doe last night so looks like i'll be giving this recipe a go this weekend Thanks again for the awesome video
Made this last night and it was amazing. Everyone says it tasted like filet mignon
Backstrap defrosting now in the fridge. Figured it would take a couple of days so I was in no hurry to find a recipe. Now that I've seen this video... what torture. I can't wait to do this.
Been eating deer jerky for two weeks. Love harvesting and cooking my own meats. Got to try this. Looks Yummo bucko!
I made this recipe and it was so good I had to come back and tell yall you need to try this its soo good!
Thanks keep them wild game videos coming
Never gonna make it any other way. All hail Malcom!!! Thanks brother.
I've got some backstrap in the freezer right now. I've done bacon wrapped backstrap on the smoker several times (its one of my favorite recipes) and I'm going to have to try this recipe.
Got some fresh venison in the freezer. Gonna have to try this recipe. Usually it’s put into steaks and burger. You hit the nail on the head when you mentioned gamey tasting meat. I’ve never had that problem. I get a clean kill shot and they drop within 10 feet of where they stood. I gut and cool the meat immediately in the field which I believe is the biggest step. Heading out this weekend for black bear. First time for that so gonna look forward to cooking some of that up if we get one.
Keep the recipes coming.
I love to BBQ and today will be the first time for backstrap venison. This looks great and I love his presentation!