Summer means grilling in our house. Every day is an occasion for a BBQ! Nothing tastes as good as meat off the grill. That means I spend a lot of time thinking about new things to do with my venison. This weekend, I decided to stuff a backstrap with polenta, which is basically the corn version of mashed potatoes. Yum. It was the perfect summer dinner. We served it with chips, salsa, and guacamole…and beer, of course.
Recipe: Summer BBQ Backstrap
- 2 cups plain polenta
- 2 baby red peppers, chopped
- Â¼ tsp cayenne
- Â¼ tsp cumin
- Â½ tsp kosher salt
- Â¼ cup cilantro
- 1 large back strap, butterflied
- 1 tbs cilantro-lime marinade
- 10 slices Applewood smoked bacon
- Heat the grill to 350Ëš
- In a bowl, thoroughly mix the polenta, peppers, cayenne, cumin, salt, and cilantro. Set aside.
- Place the backstrap on a cutting board, spread open. Rub the marinade on the meat, and then spread the polenta over half.
- Fold the meat over, wrap with the bacon, and secure with toothpicks.
- Place the backstrap on the grill, and cook for 10 minutes. Flip over, and cook another 10 minutes.
- Remove from heat and let sit for 5 minutes before slicing.
Note: you could also use a flank steak for this recipe.
Cooking time (duration): 20
Number of servings (yield): 6
Meal type: dinner
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