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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-23-2013, 09:50 AM   #1
Bro-be-que
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Join Date: 04-04-12
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Default Stuffed Venison Loin (pr0n!)




Havn't been around much lately (stupid work...), but I made this yesterday and just had to show it to somebody...

Took a pound of mixed mushrooms (crimini, ****ake, and oyster) and sauteed in EVOO with diced onion and garlic. Cooked thoroughly and set aside to cool.

Thawed a 1 lb chunk of backstrap from one of last year's bucks, butterflied and pounded thin. Seasoned with black pepper and my own seasoned salt. Layered mushroom mix, fresh spinach (raw) and crumbled blue cheese. Rolled, tied and refrigerated for 2 hours.

Fired up the egg and cooked until internal temp of 115*, tented and rested for 15 minutes while i grilled asparagus and made some roasted garlic cous-cous. No left overs!

Thanks for looking!
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Last edited by Bro-be-que; 04-23-2013 at 09:53 AM.. Reason: typo's!
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Old 04-23-2013, 09:52 AM   #2
Mark Warren
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I want that!
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Old 04-23-2013, 09:56 AM   #3
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DAYum! Wait...no leftovers?
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Old 04-23-2013, 10:23 AM   #4
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Nice!
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Old 04-23-2013, 10:56 AM   #5
Smoking Westy
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Very nice...I've got a couple backstraps left myself,might have to do something along these lines with it.
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Old 04-23-2013, 05:16 PM   #6
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That looks really good!
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Old 04-23-2013, 05:41 PM   #7
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Wish I still had some backstraps left in the freezer....hurry up bow season
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Old 04-23-2013, 08:34 PM   #8
smokeinthenoke
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Well darnit! I'm all out of loins, all I got left is ground and stew meat. Guess I'll have to hit up the in-laws for some of the good stuff and try this. Looks amazing! BTW, I like your sig. quote. I live by it. Seriously.
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