Backstrap Recipes

I marinate in milk, then allegro wild game and cook whole on the pit. This way it's rare in the middle and med at the ends.

I slice into medallions, season with a little Tony's, soak in evaporated milk for a few hours. Then I fry it using Louisiana shrimp or chicken fry.

Please don't ruin it in grease. Light seasoning and marinade like others said such as allegro and evaporated milk. Hot fire and take it off rare. DO NOT cook all the way through.

We are talking about deer meat here. If you are cooking it all the way through then you are killing the taste. The End

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Maybe that's why I tend to get some serious gas though after I eat it

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Yea the Mrs hates me after i eat deer meat

I wanna try the recipe with the boudain and cheese stuffed backstrap. I don't deer hunt, so am relying on friends who do. Kinda like pulling teeth, if you know what I mean.

Wrapped in bacon
You're welcome

OK, here's how I do it. Take an egg, and 1 cup of milk, and blend. Then, cut fairly thin strips, might hit em a little with meat hammer, then into the bowl of flour, then into the milk/egg, then back in the flour....into the medium warm grease. fry till golden brown. Salt/pepper till taste. For a nice spicy flavor, first marinate in Louisiana hot sauce...Believe me, there is never any left.