I just got done eating some baby buck backstrap! Tasty! On Thursday evening I hunted a guy's farm who wanted everything killed so I shot a couple of yearlings (both ended up being button bucks). I've been soaking out one of the little backstraps since then, and I grilled it this afternoon. Very tender, juicy, and tasty!

Anyone else eat wild game? What's your recipe?

Michelle's dad got #4 this morning, his freezers will officially be full.  Mine is next

I just substitute venison for beef and don't buy steaks at the market.  So, I use it in just about any place I would use a steak.  I usually get more than enough to last me through the spring without buying beef so if you have a steak at my house in the winter,....guess what?.  

I've tricked a few people into liking venison    

Some common ways are Grilled w/ some Italian seasonings or cubed in a stew with lots of large chunky veggies, potato's,etc, or just a pan friend steak with some eggs.

If you have venison that is tough, try marinating overnight in whole milk. The enzymes in milk will make tough deer meat very tender.

Ronnie

Ronnie,

Thanks for the tip.  I've also heard that you can do that with fish, except only let them soak for about an hour.  It drives out the fishy taste.

Get ya some deer guys!

-TF

Make a flour mixture with some salt, pepper, and garlic powder.  Pound it into the steak with a meat tenderizer several times over.  Dip in egg, reflour, and fry in a 1/2 inch or so layer of Crisco.  Save back some of the grease, put in flour and milk to make gravy.  Nothing better than fried deer steak and cream gravy. . . slap your pappy good!

Grilled Venison Tenderloin

Tenderloin:

The part of the body of a quadruped on either side of the backbone and between the ribs and hips.

Venison is a delicious meat, but it tends to be dry. To retain moisture, inject with an injectable marinade and slow roast. I prefer the original Cajun Injector by Bruce Foods in their Creole Butter receipt (http://www.brucefoods.com/)

Prep Time: 1 ½ hours

Yields: 8 servings

Comments:

For best results, build a coal bed on one side of the grill. Place tenderloin away from hot coals, so it will receive medium-high heat.

Ingredients:

3 or 4 lb tenderloin

1 16 fl oz Creole Butter marinade

Zatarain's Creole Seasoning

Method:

Inject tenderloin with a whole bottle of Cajun Injector Creole Butter and coat tenderloin with Zatarian's. Cook tenderloin, turning once halfway through cooking process. Remove when internal temperatures reach 130F for rare to 150F for well done.