Paddock2plates Information

• Posted By : UHUNT APP - Jesse Farr
• Posted On : Feb 19, 2017
• Comments : 1
• Views : 5054
• Likes : 7
• Category : Recipes
• Description : Crumbed Mustard Chital Back strap with Cranberry sauce Ingredients 1.5 kg Venison back strap 3-4 rashes of Bacon 2-3 Tablespoons Mustard 4 Teaspoons Cranberry sauce 3 Cups Red Wine 1 Cup Bread crumbs 15 grams Himalayan salt 15 grams Paprika 15 grams Celery Salt 15 grams 4 Seasoned pepper 5 grams Dried Basil 5 grams Dried Parsley 5 grams Dried Oregano 2.5 grams Garlic Salt 2.5 grams Minced Garlic 15 grams Goji Berries Method Mix all dry ingredients together in a lip lock bag, shaking well Paste the Back strap evenly with mustard Place dry ingredients in a large dish and roll the back strap in the crumbs Lay rashes of bacon flat side by side on bench top, placing meat at the edge of bacon Wrapping bacon tightly over meat and pin with toothpicks There are 2 ways of cooking this recipe in the oven or in a smoke house – refer below for method you choose. Oven Pre-heat oven to 90-100 degrees Place back strap into a deep cooking dish Pour 3 cups Red wine over back strap Place dish in oven and slow cook till meat’s internal temp reaches 68 degrees (3-4 hours) Remove dish from oven, resting for 10min Garnish with cranberry sauce on top & serve Smoke house Pre-heat smoke house until temperature sits about 90-100 degrees Place back strap into a deep cooking dish Pour 3 cups Red wine over back strap Place 1 cup of saw dust into saw dust tray to start the smoking process Transfer dish to smoke house, slowly cooking until meat’s internal temp reaches 68 degrees (3-4 hours) Remove dish from smoke house, resting for 10min Garnish with cranberry sauce on top & serve

Overview

• Crumbed Mustard Chital Back strap with Cranberry sauce
  
  Ingredients
  1.5 kg Venison back strap
  3-4 rashes of Bacon
  2-3 Tablespoons Mustard
  4 Teaspoons Cranberry sauce
  3 Cups Red Wine
  1 Cup Bread crumbs
  15 grams Himalayan salt
  15 grams Paprika
  15 grams Celery Salt
  15 grams 4 Seasoned pepper
  5 grams Dried Basil
  5 grams Dried Parsley
  5 grams Dried Oregano
  2.5 grams Garlic Salt
  2.5 grams Minced Garlic
  15 grams Goji Berries
  Method
  Mix all dry ingredients together in a lip lock bag, shaking well
  Paste the Back strap evenly with mustard
  Place dry ingredients in a large dish and roll the back strap in the crumbs
  Lay rashes of bacon flat side by side on bench top, placing meat at the edge of bacon
  Wrapping bacon tightly over meat and pin with toothpicks
  
  There are 2 ways of cooking this recipe in the oven or in a smoke house – refer below for method you choose.
  
  Oven
  Pre-heat oven to 90-100 degrees
  Place back strap into a deep cooking dish
  Pour 3 cups Red wine over back strap
  Place dish in oven and slow cook till meat’s internal temp reaches 68 degrees (3-4 hours)
  Remove dish from oven, resting for 10min
  Garnish with cranberry sauce on top & serve
  Smoke house
  Pre-heat smoke house until temperature sits about 90-100 degrees
  Place back strap into a deep cooking dish
  Pour 3 cups Red wine over back strap
  Place 1 cup of saw dust into saw dust tray to start the smoking process
  Transfer dish to smoke house, slowly cooking until meat’s internal temp reaches 68 degrees (3-4 hours)
  Remove dish from smoke house, resting for 10min
  Garnish with cranberry sauce on top & serve