The Sporting Chef Season 2 Episode 14 Backstrap Blues

In this episode of The Sporting Chef, host Scott Leysath delves into the world of wild game cooking by sharing his recipe for the perfect backstrap dish. Backstrap is the cut of meat that runs along the spine of big game animals like deer, elk, and moose. It's a tender and lean cut that is highly prized by hunters and chefs alike, but cooking it accurately can be a challenge.

Scott starts by taking viewers through the initial steps of preparing the backstrap, including trimming off any remaining silver skin and membrane. He then shares his secret for creating a mouth-watering marinade that will help to tenderize and flavor the meat. Scott uses a mixture of ingredients such as apple cider vinegar, olive oil, garlic, and herbs to create a marinade that is both savory and acidic.

Once the backstrap has been marinated for several hours, Scott fires up the grill and gets to work cooking the meat. He explains the importance of searing the backstrap on both sides to create a crispy outer layer that will seal in the juices. Scott also suggests basting the backstrap with a mixture of melted butter and garlic during the cooking process to add even more flavor.

As the backstrap cooks, Scott turns his attention to the side dishes that will accompany it. He shares a recipe for an easy and tasty grilled vegetable medley that includes zucchini, yellow squash, and red peppers. Scott simply slices the veggies and tosses them in olive oil before placing them on the grill alongside the backstrap.

Finally, the moment of truth arrives as Scott slices into the cooked backstrap to reveal the juicy and perfectly cooked meat inside. He plates the dish with the grilled vegetables and garnishes it with a sprinkle of fresh herbs for added color and flavor.

Throughout the episode, Scott also shares tips on how to choose the best backstrap cuts, how to properly handle and store wild game meat, and how to adapt this recipe for different types of game. Viewers will come away from this episode with all the tools they need to prepare a delicious and impressive backstrap meal for their family and friends.

Overall, Backstrap Blues is a mouth-watering episode of The Sporting Chef that showcases Scott Leysath's expertise in the art of wild game cooking. Whether you're a seasoned hunter or a cooking enthusiast looking to try something new, this episode is sure to inspire and educate.