More than once, Realtree’s recipe contributor, Michael Pendley, has made my mouth water by concocting delectable wild game dishes. This one, “fried backstrap with spicy remoulade dipping sauce,” most definitely caught my eye and then, made my mouth water and my stomach grumble. It did not disappoint.
You can pop over and follow Michael’s directions, and note to Realtree – please add a recipe plug-in to your blog so that folks can download your recipes easily.
If you have leftover backstraps, and that’s a big “if” this time of year – or, if you’ve just brought in your first deer of the season – you will appreciate this quick and easy recipe.
Michael lists the ingredients you’ll need, and really, any well-stocked kitchen will have these things. Seriously, if you don’t have any of these ingredients, you should consider adding them to your inventory:
The whole thing – from prep to cook time – can be done in about 30 minutes.
About the Remoulade Dipping Sauce
Just wow. This sauce is amazing. Traditional remoulade sauce found its way from France to the French Quarter in New Orleans, and that’s where the magic, the voodoo, the juju happened. Michael calls it “spicy.”
Not only does it taste wonderful with the crispy backstrap (that really holds its own flavor throughout and isn’t masked at all), but it also tasted awesome two days later on salmon patties. I imagine it would complement any fish dish out there.
Furthermore, I took the leftover (I know, hard to believe there were leftovers) backstrap and sliced it into strips, heated it gently and added the meat to Cobb-type dinner salads the next night. We used the sauce as a dressing for that dish.
So, there’s more to this dish than meets the eye, and you can stretch it out and enjoy it for a day or two afterward. I will definitely make this one come next deer season when the kids come back home to hunt.
Publisher/Editor Barbara Baird is a freelance writer in hunting, shooting and outdoor markets. Her bylines are found at several top hunting and shooting publications. She also is a travel writer, and you can follow her at https://www.ozarkian.com. View all posts by Barbara Baird
