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.

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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.

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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.

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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.

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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.

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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.

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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.