Award Winning Recipe

BACKSTRAP
(1st Place Winner at Port Gibson Venison Cook-Off)

1 deer backstap, about 12 in. long or leg muscles

Peel the casing from a frozen smoked deer sausage; split while frozen lengthwise.  Take sharp pointed knife and make a hole through center of deer meat, large enough to insert the half sausage.  Marinate overnight in onion juice, garlic juice, Wish-Bone salad dressing and season with Tony Chachere's seasoning.  Smoke in water smoker at 170 to 200.  Cover with seasoning bacon about 4 hours, depending on the size of the meat.  Slice and serve with melted currant and pepper jelly (50/50); and chopped pecans and mushrooms.  If too thick dilute with beef broth.

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