Cajun Pepperjack Backstrap Biscuits

There may not be a tastier breakfast than a slice of fried backstrap with egg and cheese on a good biscuit, but giving it some extra spice with a healthy shake of Cajun seasoning and some pepperjack cheese takes it to another level.

The prep is simple for this one. Slice your backstrap into 1 inch medallions. Pound them flat with a meat mallet to tenderize. Next, shake your favorite Cajun seasoning onto both sides of the meat. I use All Purpose Cajun from Southern Boyz Outdoors.

Slice the backstrap and pound it flat.

Dredge the seasoned backstrap in all purpose flour that you have seasoned with salt, pepper, garlic powder and a pinch (or two) of cayenne pepper.

Dredge on both sides in seasoned flour.

Heat your frying medium of choice in a cast iron skillet. For me, lard gives the best flavor, but you can substitute vegetable oil if you wish. Once the oil is hot, fry the backstrap for 2-4 minutes per side or until it reaches your desired doneness level.

Fry to desired doneness level.

Move the backstrap to a warm plate and fry some eggs. I like to leave the yolk a little bit runny.

Move the backstrap to a warm plate and fry the eggs.

Pull a batch of warm biscuits from the oven, split one open, and pile it high with backstrap and a fried egg.

Add backstrap, egg and a slice of pepperjack cheese to your biscuit.

Top that with pepperjack cheese and let the heat from the biscuit and fillings melt the cheese a bit. That’s it. Quick, easy, and oh so good at deer camp or at home.