recipe I stole from the mathews forum...pics included!!!

[grouseman]

oh man does this look good, heart attack on a plate

I know not everyone can get to boudin as easy as I can in Louisiana, but I'm sure you could substitute stove top or anything you want.

ingredients:
backstrap cut 7 inches long and trimmed
dales steak marinade
tony's cajun seasoning
shredded chedder cheese
savoie's cajun boudin
bacon

I marinaded the backstrap in dale's overnight. The next day I butterflied the backstrap and pounded it out to make a flat square shaped piece of meat that was about 1/2 to 3/4 inches thick.

Next cover one side in shredded cheese and seasoning then place the stuffing in the middle and simply roll it up. Wrap it up in bacon and use toothpicks as a holder. Cover with a little more seasoning.

Once all of it has been assembled place on a 325 degree grill until the internal temp of the meat reaches 145.

This was IMHO the best grilled deer recipe that I have ever had. Enjoy :thumbup

 

[dumbdawg]

wheres the pic of Homer when you need one

 

[mommabear]

Where's my bib.. I'm drooling here!

That is just a great recipe! Now, to get out hunting this fall and get Daisy... she would look fine all wrapped up!

 

[Big Guy]

Wow that looks great. I assume the stuffing is the sausage?

 

[Huntsman]

I'm gett'n a runmbly in the tumbly look'n at that!!!