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  1. #1
    Join Date
    Jul 2004
    Location
    south of Houston
    Posts
    126

    Back strap roll ups

    Tired of chicken fry, try this out. enjoy
    Attached Images Attached Images      

  2. #2
    Join Date
    Jan 2006
    Location
    Indiana
    Posts
    525
    What is it?

  3. #3
    Join Date
    Jul 2004
    Location
    south of Houston
    Posts
    126
    Deer Meat (Back strap) cream cheese, Jalipino wraped in bacon, season and grill. If you click on each pic they get bigger.

  4. #4
    Join Date
    Feb 2002
    Location
    Houston Tx
    Posts
    344
    Looks mighty good Where south of houston are you ? I am near Santa Fe

  5. #5
    Join Date
    Dec 2003
    Location
    SLC
    Posts
    443
    Looks really good. How do you keep the cheese from oozing out before the bacon is cooked? I have a lot of deer and elk steaks in the freezer.

  6. #6
    Join Date
    Jul 2004
    Location
    south of Houston
    Posts
    126
    Tenderize the steak and press it flat. Fold the steak over and stratigecly wrap your bacon around it so not to ozz out. Cream cheese dont melt like chedder or american cheese. Really works good with chicken breast as well. cook till bacon is done on a hot fire. about 10 15 min

    Redbluff and Fairmont, Pasadena. Just down the road from ya.
    Last edited by profish00; 06-12-2007 at 09:00 PM.

  7. #7
    Join Date
    Jan 2007
    Location
    N.E. KS
    Posts
    723
    A great recipe to use on dove breast also.
    Some people know the cost of everything but the value of nothing.

  8. #8
    Join Date
    Jan 2006
    Location
    Indiana
    Posts
    525
    I'm not much of fan of venison, but that would be very good with steak.

  9. #9
    Join Date
    Jul 2004
    Location
    south of Houston
    Posts
    126
    Quote Originally Posted by mdharris68 View Post
    A great recipe to use on dove breast also.
    Quail as well,

  10. #10
    Join Date
    May 2001
    Location
    Bennington, Vermont U.S.A.
    Posts
    13,864


    Some where in the world I knew there had to be a grille as used and abused as mine.

    That looks great. I bet that would work good on boneless chicken breast. I use an encarda to beat the chicken beast to flat and thin the roll them up.

    I'll try it your way with chicken. (I don't get out in the woods much anymore )
    Last edited by Green Mountain; 06-15-2007 at 09:06 AM.

  11. #11
    Join Date
    May 2000
    Location
    Colorado flatland native
    Posts
    15,067
    You guys keep saying
    Yummy!
    My doctor gave me six months to live, but when I couldn't pay the bill he gave me six months more.
    Walter Matthau

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