- Cookbook Review: The Hog Book by Jesse Griffiths and Jody Horton - October 19, 2021
- Spicy Southwest Chili Antelope Burger - October 11, 2021
- New Jersey Fish and Game Approves “Emergency” October Bear Hunt - September 16, 2021
- Ruffs on the Rim - October 7, 2021
- Mourning Smoke - September 14, 2021
- Northern Long-eared Bats Survive White-nose Syndrome in Man-made Habitats - September 2, 2021
- Gear Review: Allen Company’s Razor RZ3 Premium Carbon Arrows - August 10, 2021
- Dominican Bear Steak and Peppers - July 30, 2021
- How to Catch More Fish: Trout Fishing in Pennsylvania - May 4, 2021
- Korean Pulled Bear Sandwich - June 24, 2021
- Bill to Kill Up to 90% of Idaho’s Wolves Signed by Governor - May 13, 2021
- Are Whitetails Influenced By Moon Phase? The Answer May Surprise You - March 16, 2021
- The 3 Books That Convinced Me to Start Hunting - June 25, 2021
- Always Be Scouting: On Accidentally Finding New Hunting Spots - June 8, 2021
- The Ups and Downs of a Mentored Turkey Hunt - May 15, 2021
- “Ganso Deshebrado” (Shredded Goose) - September 17, 2021
- “Elk Bulgogi Kkaennip Ssam” or Elk Bulgogi Perilla Wraps - August 2, 2021
- The Triple B Burger: Bacon Black Bear - July 9, 2021
- Women’s Profile: Carly McCallister - September 4, 2021
- Women’s Profile: Karen Wilcox - July 5, 2021
- Women’s Profile: Carmel Lehr – A Lifetime of Adventure - June 11, 2021
- Alaska Mountain Goat: A Magical High-Country Hunt pt. 2 - November 12, 2020
- Alaska Mountain Goat: A Magical High-Country Hunt pt. 1 - November 7, 2020
- Rainforest Teal in SE Alaska - October 3, 2020
- Wild Hog: Hunt Clean Cook - May 22, 2021
- Spawning Bass in a Public Park - April 17, 2021
- Duck Hunting is Changing Fast: 80 Year Old Hunter Looks Back - February 4, 2021
- Hunting Workshop Part 2: Pheasant Hunting in Oregon - October 2, 2021
- Hunting Workshops: A Perspective on State Programs Promoting R3 - September 18, 2021
- Billionaire Stan Kroenke Wins Legal Battle, Killing Public Access to Stoney and Minnie Lake - March 25, 2021
- Defining a Hunter - March 19, 2021
- 3 Things I Want Anti-Hunters to Understand About Hunting & Fishing - September 24, 2021
I first discovered this wonderful blend of flavors a few years back. The first dish was a combination of a successful late season archery hunt on public land and the remainder of tails from a crawfish boil for my birthday. After peeling several pounds of tails, I began to think, “These would be really good paired with some backstrap.” The seed had been planted. Ever since that day, I reserved this recipe for special occasions. It’s easy to prepare, but just takes a bit of time and patience to perfect. You are sure to impress your friends and family with this recipe. It pairs well with both red wine or cold beer.
I used Guidry’s creole seasoning. This Creole seasoning mix is made from a range of fresh, natural ingredients, including yellow onion, bell pepper, celery, green onion, parsley and garlic. You can substitute your own mix of these vegetables if you cannot find Guidry’s in your local market.
Like what we are creating? Buy us a coffee to say thanks!
½ length of backstrap (the large end)
2 Tbs butter
¼ cup Guidry’s mix
½ lb Louisiana crawfish tails (peeled and cooked)
½ cup plain bread crumbs
¼ cup water
Seasoning to taste
- Bring a cast iron pan to medium heat.
- Add butter to the pan
- Add the Guidry’s mix
- Sauté your onions and bell peppers in butter until softened.
- Then add your crawfish tails to warm through.
- Add plain bread crumbs and enough water to get the consistency of thick oatmeal.
- Season your stuffing according to your specific taste.
- Allow the mixture cool long enough so that you can use your bare fingers to stuff the backstrap. You also don’t want to start cooking the meat with hot stuffing.
- Preheat your oven to 350 degrees
- Make a pocket into the thick end of your backstrap. I like using a filet knife for this work. Make sure that you don’t cut all the way through to the bottom of the backstrap.
- Season the meat really well.
- Spray a disposable meatloaf tin with non-stick spray or rub with oil.
- Place the backstrap into the tin.
- Fill the pocket with the stuffing
- Place your dish into a pre heated 350 degrees oven.
- Bake uncovered for approximately 18 minutes for a nice medium rare temperature. This will vary depending on the size of your backstrap and the amount of stuffing that you use. I suggest that you err on the side of medium rare. Enjoy.
Follow Jason on Instagram at @edible_outdoors_cook or on Facebook on Edible Outdoors