re: Venison backstrap and tenderloin recipes

quote:

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big tenderloin and 2 back straps

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What's a matter with just lightly seasoned and cooked as steaks? Seriously? Its the tenderloin is the filet of beef and backstrap is the ribeye of beef. Those cuts I generally eat just grilled thick cut like a steak. I may kabob them but I prefer some other cuts kabob'd.

Some other suggestions are:
1.) Anything "greek" - use greek seasoning for things like kabobs, sandwiches, etc. Greek food usually uses lamb, and its similar to venison
2.) Chicken fried steak
3.) Kabobs
4.) Stew

Venison Wellington