Traditional Muzzleloading Association

The Center of Camp => Camping Gear and Campfire Cooking => Topic started by: vermontfreedom on December 17, 2009, 09:50:12 PM

Title: venison or pork loin roast
Post by: vermontfreedom on December 17, 2009, 09:50:12 PM

made this super-simple but elegant pork loin last night, but would work really well with venison backstrap, too

1 8-inch length of backstrap/tenderloin, preferably about 2-3 inches diameter
4-6 pieces bacon
4-6 garlic cloves
6+ leaves of fresh sage or 10-12 of dried

pat loin dry

spritz a little olive oil on it - all sides

arrange bacon so they form a 'sheet' with long edges abutting

slice garlic to 1 millimeter slices and lay on one side of the roast, repeat with all other sides while adding in sage leaves and wrapping up with bacon

when done you should have a loin 'sprinkled' with garlic slices and sage leaves wrapped in a 'tube' of bacon

pin loose bacon ends with toothpicks

place in broiling pan or casserole dish (if using casserole, use a bread-cooling rack to elevate loin above drippings)

roast under broiler 16-20 minutes or until center is 170 degrees

use bacon dripping to baste

I turn the loin every 4-5 minutes to avoid burnt bacon and ensure even doneness

have done this many times with venison backstrap, but normally insert bacon pieces into slits in meat, and sometimes dredge backstrap in herbed flour, but probably will skip these in favor of the easier steps

easy, simple, and delicious

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Post by: vthompson on December 18, 2009, 04:19:22 PM

Sounds like a recipe that I am going to have to try out. Thanks for sharing.

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Post by: jbullard1 on December 18, 2009, 05:29:40 PM

I might add this this is a great recipe as is but

this is just a suggested variation I love
Freeze  3 Johnsonville smoked sausages, take a fillet knife and make a lengthwise incision in the backstraps, push in the sausages marinate for a day or two and grill low and slow.
This is so good it will make you "ALMOST" get the nerve to slap your mother. If you let her taste this she will slap you for not letting her know it sooner

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Post by: vermontfreedom on December 18, 2009, 10:25:39 PM

have you ever tried going in from the end of the backstrap, so there's no incision, just a slit or hole to push the sausage into (might lead to less juice loss during cooking)

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Post by: jbullard1 on December 19, 2009, 08:43:31 AM

Thats what I meant to say It just didnt come out that way

Thanks For pointing it out


 

Now I'm getting hungry