Step 1: Get drawn for a Chaparral WMA doe/javi hunt with good buddies.
Go to the chap and shoot a nice fat doe.
Quarter it up and bring it home.
Pull one deer backstrap out of the cooler. All silver skin/fat trimmed off. Cut in half.
Rub it with olive oil on both sides and give it a heavy dose of Montreal steak seasoning.
Put it in a shallow dish (baking pan or something) and cover it with Dale's steak seasoning/marinade.
Put it in the fridge for about an hour.
Get your smoker going at about 180-200 degrees and put the backstrap on there.
Get it up to internal temp of 125'ish.
Pull the backstrap and set aside.
Crank your grill/smoker up to 425.
Put the backstrap back on for 2-3 minutes on each side.
Let it rest inside why you look around for a suitable side dish. 5 minutes later, realize that smoked/seared backstrap doesn't need a side dish.
Cut into medallions, close your eyes, and have a gastro-orgasmic experience.
Go to the chap and shoot a nice fat doe.
Quarter it up and bring it home.
Pull one deer backstrap out of the cooler. All silver skin/fat trimmed off. Cut in half.
Rub it with olive oil on both sides and give it a heavy dose of Montreal steak seasoning.
Put it in a shallow dish (baking pan or something) and cover it with Dale's steak seasoning/marinade.
Put it in the fridge for about an hour.
Get your smoker going at about 180-200 degrees and put the backstrap on there.
Get it up to internal temp of 125'ish.
Pull the backstrap and set aside.
Crank your grill/smoker up to 425.
Put the backstrap back on for 2-3 minutes on each side.
Let it rest inside why you look around for a suitable side dish. 5 minutes later, realize that smoked/seared backstrap doesn't need a side dish.
Cut into medallions, close your eyes, and have a gastro-orgasmic experience.
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