Just got a huge chunk of deer backstrap..

Cube, marinate, batter and deep fry. Addicting!

Cut into 2in strips, wrap it around a jalapeno and pat of cream cheese. Wrap bacon around each piece and secure with toothpick and put on the BBQ pit.

Much better than frying.

Cut up roast and tenderize with hammer, then fry that meat. Don't waste good tenderloin in the fryer.

From an old poster
Marinate it overnight or a maxium of 24 hours, in a plastic bag along with 3 cups of brewed community coffee (cold). About 5 hours before you grill it, take it out of coffee and dry well. Stuff with the usual amount of chopped garlic, green onions, salt and red pepper flakes. Rub about 2-3 tablespoons of Steens cane syrup over the outside and then season with salt, pepper, sage, basil, tarragon and place in corning ware dish with a few drizzles of pinot noir. Let sit at room temperature for 3 hours and then hit hot pit until interior reaches 128 degrees. Wrap in foil and let sit 15 minutes before slicing into 1/2 inch slices. I also recommend the prepared blue cheese or mushroom demi glace you can buy fully prepared in the package from the meat counter at Calandros. Enjoy!!

if you try to make a sauce picante with it, the meat will be VERY dry.

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took 4 posts in this thread, only took 2 in the duck thread

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I noticed this too. I do not hunt and prepare game often, but today I have learned that the purpose of hunting deer and duck is to obtain a suitable medium in which to prepare jalapenos, bacon, and cream cheese.

i like to "unroll' the backstrap. slice into it and continue to fillet it into one big thin piece of meat. then you put your cream cheese and jalapeno peppers in it. roll it back up and then wrap in bacon. cook and then slice in nice medallions.

bacon, cream cheese, jalapen, backstrap nachos