Back strap

flour.....hot oil

Grilled medium.

Lee and Perkins, evoo, salt and pepper grilled to medium rare

The tenderloins on a deer are small. They are wonderful though.

Season with lemon pepper and dredge in flour. Fry in butter. Put it in a biscuit.
Or
Marinade in Allegros Game Tame. Hot grill medium rare.

Butterly. Cream cheese, jalapeños, wrapped in bacon. Put on hot grill 10-12 mins each side.

Slice in round, scrumptious, eatable portions. My entire family of 6 devour this.

But I do like the thin sliced fried pieces too. Egg wash, flour and seasoning dropped into a cast iron skillet. Kids named it “tasty treats”.

Either way Im good.

Salt pepper sous vide 125 for 90 min sear all sides on 500-550 skillet let rest 5 min. #idpostpicsbuttoooldtofigureitout

quote:

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Cut into medallions, pound flat, egg wash, seasoned breadcrumbs, pan fry.

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This. Last time I cooked backstrap I did it this way, and with olive oil. I will not be going back to deep frying or flour.

Why do you guys cook the backstrap and tenderloins any way but grilling like a steak? If you want to get fancy like frying or marinading or whatever then do that with a different less desirable cut of meat, like the sirloin or a roast.

I usually save the straps for when I want a steak and the rest of the family eats beef steak.

I have basically 3 cuts of deer: steak, almost steak cuts, and roasts. Roasts is for stuff like crockpot and oven, almost steak is marinaded or fried cuts, and then steak is grilled stuff.

Fwiw a lot of lamb recipes are fantastic for venison.

Aged for 2 to 3 weeks then cut into filet size steaks, salt and pepper and cook in cast iron to medium rare. Or pan fried dredged in flour