I have a few. Its been a looooooooong time since I've even thought about cooking one so lets have it. What should I do with em?
Cut them in slices about 1/2 inch thick, sprinkle some Tony Chachere's on them, lightly dust them in flower, pan fry them in a little bit of bit of olive oil.....quick and dirty like the good ole days....thank me later. Love it for breakfast with fried eggs
We've done this and it is very good: http://allrecipes.com/recipe/grilled-venison-backstrap/ Similar recipe: Ingredients: Deer backstrap. Bacon- thin sliced and cheap toothpicks cream cheese Kikoman terakyi-soy sauce marinade garlic powder (not garlic salt!) pepper pepper-Jack cheese- thin slices 1 link of deer sausage- cut or shredded into fine pieces. Jalapenos- remove seeds and cut into slivers onion- Cut into slivers 1in long meat tenderizer mallet Lay the backstrap out and cut 3/4 in filets. Take a meat tenderizer and beat until the meat is flattened out to the size of a softball. Now dip the meat into a shallow dish of the Kikoman marinade. Then dust with garlic powder and pepper. Now spread cream cheese on one entire side of the meat. The more the better. Now sprinkle some of your shredded deer sausage in the middle. Add your onions and Jalapeno slivers. I usually us 1 or 2 Jap. slivers and 2 or 3 onion slivers. Now take one side of the meat and roll it all up like a sushi roll. Wrap the roll in bacon and secure with toothpicks. Now cook on the grill until the bacon is cooked like you like it. About five minutes before you think they are completely done add the slice of pepper jack cheese to top of each roll and let melt. Remove and cool for a couple of minutes (the cream cheese will be very hot) and enjoy.
Close, but I'd sear the medallions in an iron pan in real butter. Then serve 'em with sauteed mushrooms and steamed asparagus.
