Announcement

Collapse
No announcement yet.

Boudain stuffed backstrap

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Click image for larger version

Name:	20170603_184111.jpg
Views:	1
Size:	52.7 KB
ID:	24497900

    Not too bad! But I don't care for Cajun holler boudan from foodtown! Too mushy. Zummos is the way to go. stays together better.

    Comment


      Jeeeeeeeeeeeeeeesz Louise, Im starving, now just drooled on my computer...

      Comment


        Boudain stuffed backstrap

        16 years after the thread was created- here's what I'm making for my birthday party tonight.

        Montana mule deer backstrap


        Filleted thin to roll up later



        Garlic - just a little for flavor



        Mixed garlic, 1/4 pound crab meat and some chopped up aged cheddar.



        Rolled up, hickory thick bacon.



        All finished, and wrapped with string for the grill.



        To be continued......


        Sent from my iPhone using Tapatalk

        Comment


          Came out very good.




          Sent from my iPhone using Tapatalk

          Comment


            dadgum, bill, that looks good!

            Comment


              Small pig backstraps wrapped in bacon- no stuffing. Cooked at my little brother's house in NJ celebrating my middle brother and my birthdays. CA pig I learned to hunt in Texas served in NJ!




              Sent from my iPhone using Tapatalk

              Comment


                Thanks!

                Comment


                  Originally posted by Bill in San Jose View Post
                  Small pig backstraps wrapped in bacon- no stuffing. Cooked at my little brother's house in NJ celebrating my middle brother and my birthdays. CA pig I learned to hunt in Texas served in NJ!
                  Man I like the idea of garlic and crabmeat.

                  Comment


                    The cheese adds some creamy texture too. I'd try it.


                    Sent from my iPhone using Tapatalk

                    Comment


                      thanks for the recipe

                      Comment


                        Enjoy!


                        Sent from my iPhone using Tapatalk

                        Comment


                          On the menu this weekend!

                          Comment

                          Working...
                          X