When it comes to wild game meat, there are few things more coveted than the backstrap on a big game animal.¹ While cuts like the round and the flank are excellent, the loin (the muscle running along either side of the spine on the outside of the animal) is one of the most tender and flavorful cuts of meat and is very carefully rationed by the hunter when sharing with guests and friends. I grew up hunting, and to receive a package of backstraps in exchange for helping someone out was payment as valuable as gold. So when it comes time to prepare backstraps – whether from your own hard-earned harvest or the gift of a generous friend – it is important to treat them right.
Here in the Pacific NW it is a big deal to ask, “where were you when the mountain blew?” Well, according to my mom, I was in bed. It was an early Sunday morning after all. We take for granted the fact that we live near a volcano. We see it every day, beautiful now with all the snow covering it. If you are in this area during the late spring through the summer, definitely check out the observatory and get up close. The power of the blast and the damage it caused in just a few short minutes, well, to say it was incredible is an understatement. It is hard to wrap your head around.
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