Cafeoutdoors.com: A bit diifferent approach to the bacon wrapped whatever dish

Had a family gig over the weekend and I need to get rid of some deer in the freezer, so I tried something a bit different that turned out pretty good.

I did this on the grill burner as I was also cooking deer burgers and two backstraps at the same time...something about cast iron and outdoor grill burner cooking that makes it taste better in my mind.

Anyway - I started with a pound of bacon. I cut the bacon package into thirds and put all of the bacon into the skillet and fried it till it was all pretty crispy. I then took the bacon out and drained about 1/2 the grease out of the pan.

I then took one big jalepeno and chopped it into pretty coarse bits taking out the seeds, one big Vidalia onion chopped into bigger chunks than the jalepenom one flat of store bought mushrooms sliced up and about 5 cloves of freshly chopped garlic. I put the jalepenos, rooms and onions in the pan and fried those up and put the garlic in towards the end to keep it from burning. I took those out after they were pretty much carmelized and put them in another bowl.

I had marinated four deer fish loins for 24 hours in an Italian dressing, worcester sauce, bbq sauce, lemon juice, hot sauce, liquid smoke and brown sugar mixture and then after it soaked for 24 hours pulled it out, wiped it off and rubbed it with Lowry's All Purpose Seasoning, rib rub and brown sugar and put it in a ziploc bag for about 6 hours.

I took the loins out of the bag and cut them into just bigger than bite sized pieces. I used the remaining grease in the bottom of the skillet and added 1/2 stick of butter and let it melt good and then added the loins to the skillet. It doesn't take long to get them to a good medium rare state and then added all of the other stuff back into the pan.

Let it simmer just long enough to mix everything up and took the skillet inside and served it directly out of the skillet.

Was damn good - I am going to try the same thing with chunked up teal breast here in a couple weeks if the stars line up.

We just ate it by itself but I think it would be really good served over a generous bed of either white rice or noodles.

There is your recipe for the month.

Post Extras