Butter Flied Backstrap

by Bobby Redfern
(Ft. Wayne,IN,)

Take fresh backstrap and filet off all silver skin.

Then with that side up take knife and cut about a 1/2 - 3/4" piece almost all the way through.

Then your second cut should equal the same size as first, except make a full cut. The piece should fold into 2 halves.

Once you have cut up all your backstrap, Take each piece and dip or roll in bowl of olive oil. Then place on tray or cooking sheet. then sprinkle (to taste) garlic salt and soul food seasoning or old bay.

If you like some spice cajun seasoning is good also.

Turn over and do the same on the other side.

Place pieces cut side down on grill at 400, cook same as you would a steak. Medium rare to medium is fine, anything over that and all wild game will start to become tough and chewy. Flipping only once