Number of Servings - 4
1 Bighorn backstrap loin, approximately 12 inches long
2 cloves garlic, minced
3 tablespoons butter or cooking oil
- dash lemon pepper
- dash of rubbed sage
1/2 cup butter, melted
Clean backstrap thoroughly.
Trim all excess fat and muscle sheath from the backstrap.
In a low heat skillet, brown minced garlic in butter or cooking oil and pour over backstrap
Rub lemon pepper and sage on backstrap and place in 13x9 inch rectangular dish.
Cover dish and refrigerate for several hours so meat absorbs seasoning.
Sear both sides of backstrap quickly on very hot grill or skillet to seal in juices.
Then brush on melted butter and cook to taste on cooler place on grill.
Turn several times and baste.
Meat should be served medium to rare. (The longer you cook, the dryer and tougher the meat will be).
Notes & Variations
The backstrap can also be cut into 1-1/2 inch thick steaks prior to seasoning and grilling. The steaks can be grilled faster, but a word of caution about over seasoning and over cooking - Bighorn sheep meat has a very delicious, delicate flavor and can easily be overpowered by heavy seasoning. Seasoning is a personal choice and experimentation is encouraged. If you are blessed with this rare trophy, enjoy!
Contributor: Bob Kolowith, RRGC
The first hunter/gathers to enter Bighorn country long ago probably grilled their prey over an open fire in a manner similar to the one described here. Although we have a larger choice of seasonings and better cookware at our disposal, it is still believed by many that the finest Bighorn is still grilled on an open fire and shared in sheep camps high in the mountains. Good hunting!