What do you do with your prime cuts of deer meat?

Man oh man, fellas. These are some great ideas! I don't have that much tenderloin, though!!

Thanks for all the suggestions thus far, and keep them coming :thumbup:
 
I'll have to post some pictures later but we make "deer balls"......I know I know.....

Marinated Back strap medallion wrapped in onion and pepper (some with jalapeño some without) then wrapped tightly in bacon to form a ball Grill and serve with cream cheese.
 
Gravelface said:
I'll have to post some pictures later but we make "deer balls"......I know I know.....

Marinated Back strap medallion wrapped in onion and pepper (some with jalapeño some without) then wrapped tightly in bacon to form a ball Grill and serve with cream cheese.
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That's how we do Dove Breasts...............Mmmmm. This is usually the appetizer at hunting camp opening weekend of AL gun season (Deer). Hopefully someone is successful and that aint all we are eating.
 
Let the dove breasts marinate in teriyaki sauce overnight before you grill them with this recipe, it's the best tasting fowl recipe I have ever had!
 
I didn't have a lot of the ingredients necessary for some of these recipes and don't really have the money to spend it on ingredients I may only use once or twice (I still want to try a lot of your recipes, I'll just have to wait till I get home), but did find one interesting one. The marinade is simple: brown sugar, sugar, and garlic (and I added garlic). I'll let everyone know how it is later tonight :D
 
This thread is just making me hungry for venison! I'm going to have to go home and raid my freezer to see if there is any deer meat left over from last year. :thumbup:
 
Butterfly Backstrap steaks about 3/4" thick,marinade in either Andria's steak sauce or Italian dressing or your favorite marinade.
Then grill at 375-400 for approx. 4-5 min per side.
I use charcoal--not propane & add soaked Jack Daniels barrel chips for smoked flavor.
Guaranteed to Please!!
 
El Bandit0 said:
Let the dove breasts marinate in teriyaki sauce overnight before you grill them with this recipe, it's the best tasting fowl recipe I have ever had!
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In Al we use Dale Sauce (an Alabama thing) but it can be overpowering so we cut it a bit
 
Some proven game recipes here and some I haven't seen--Garth's entrée is especially tantalizing.

I like what the OP suggests for the tenders--they also go great cut into medallions and pan seared with eggs and hash browns.

Here's a South Texas twist on Trevor's chicken-fried venison, guaranteed to melt in your mouth...

knife hunter said:
Cut your backstrap into 1/2" inch thick medallions.

Pound them with a tenderizing mallet, then soak them in evaporated (Pet or the like) milk for half an hour.

Dip (roll) em in Bisquick that you added salt and pepper too. Maybe even a little garlic salt and pepper. Thats it. THen drop the medallions into hot oil about 375-400 degrees. Let em cook on each side for bout 3 minutes and pull em out and put em on paper towel to get rid of the grease.

When you done pour off most of the oil. Keep a little along with the crispies and add flour and MILK for gravy. Some peas or green beens with mashed taters and biscuits (definitely) and you are in for a treat.

As mentioned above do not over cook:cool:
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Trevor and Garth those look and sound awesome! Will, I'm gonna try that!
I like frying straps or loins cut into medallions in bacon grease, marinated or not.
Cracklin milk/flour gravy and biscuits of course.
 
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