January 2012
6 posts
Bacon and Jalapeño wrapped Backstrap and Louisiana...
Sean shot a deer this weekend so he had lots of meat to cook.
First, we cut the backstrap into about 2 inch chunks.
Then, we made an egg wash. Beat 2 eggs together, add a dash of milk, and add a lot of pepper and some salt.
Next, batter the backstrap chunks, dip into egg wash and then dip into flour.
Wrap the battered meat with one jalapeño and bacon strip. Place a toothpick through the...
