Deer Steak Filets Minions or Coins, as I call them. We did the same thing with Duck breast, thats where I got this recipe. The Backstraps cut into about 3/4" thickness... Into the plastic bag with Butter Milk for 12 to 24 hours in the refrig. Bacon wrapped with one tooth pick to hold it. About 45 minutes on the smoker with apple/mulberry wood, indirect heat. With the remaining bacon placed on top of coins. Dont over cook - With deer as a lean meat its very very easy to over cook. And Supper:
Bacon wrapped backstraps...mmmmm Maybe I shouldn't have let that youngster walk past the back deck this morning - then again it was warm in the house, wind chill ~18 outside yeah chicken wings instead of loss of feeling in hands
Good looking meal! BTW its Fillet Mignon - mignon is french for 'cute'. So in effect the French are saying those are cute tiny portion of meat. Not to say the minions are not cute and probably damm tasty. But there's always a need for a self appointed grammar police around here. BTW have you ever tried Filet Mignon without bacon. Not much taste... because there's no fat in that cut of meat.
