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re: Another Deer Backstrap Question
Posted on 1/10/13 at 10:26 am to Janky
Posted on 1/10/13 at 10:26 am to Janky
If it was a buck, I would marinate. For a doe, they dont have the same gamey taste. I cooked some inside tenderloins of some bucks the other night. Heavy marinade overnight and wrapped in bacon. Fantastic.
1
Posted on 1/10/13 at 10:29 am to Bear Is Dead
Ok, thanks. This was from a doe so I won't worry about it. I plan on cooking it like a beef tenderloin. Is this correct. I assume the bacon is for moisture because deer is so lean? Thank you.
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