Texas Favorite - Backstrap Mignon with a Kick

2017 - Bart Jordan

Mignon comes from the Middle French word meaning favorite so I think it appropriately applied to this recipe.

The backstrap is the finest cut of meat this side of the tenderloins and there is ~ 30X more of it. It is the cuts that are gone first from the freezer and the ones you share with your game meat scared friends and relatives to convince them how tasty wild game can be.


  • 2 lbs of Back Strap

  • Marinade - (Allegro, Italian dressing ...)

  • 1 lbs of bacon

  • A Pile of Toothpicks

  • 3-4 Jalapeños or sweet peppers or pickled okra


  • Marinade the back-strap for at least 6 hours.

  • Slice the jalapeños lengthwise into 4 or 8 slices. Remove the seeds if you are not a fan of spicy food as this is where all the heat is stored in a jalapeño.

  • Cut the back-strap into 1"X 2" rectangles and butterfly them. To butterfly a piece of meat you make a slit in the middle lengthwise through 80%of the piece. This is to make a slot for your jalapeño slices.

  • Put the jalapeño slices in the butterflied back-strap and wrap with bacon. The tooth picks will hold the bacon in place.

  • Cook on the grill until the bacon looks done and enjoy.

* Hint: You can use the # of toothpicks to announce which ones are kid friendly.

** Note: Rubbing Alcohol is basic (PHwise) and will neutralize the acidity of the jalapeño seeds. Do this before you touch any other part of your body with those hands (trust me!)