Deer Tenderloin.

[SAWgunner]

Cut the backstrap up in about 1/4" slices.

Soak them in Italian dressing for 24 hours.

Take the tenderloin, and throw it in some seasoned flour (we use some Cayenne, Tony" cajun salt, black pepper  and garlic powder)

After it is battered, throw it in your hot peanut oil (350 or higher) and fry until in floats.


If you come up with a better tasting recipe for backstrap, let me know.


SAW

[Scott E]

I will not say it is better but one I use is. Mix Orange Juice, pineapple juice and brown sugar together soak strap in mixture in fridge over night fry/grill very tasty.

[2Guns]

I prefer grilled backstrap.

Montrel steak seasoning, crushed garlic clove, italian dressing, let it marinate for two days in the fridge then grill it to suit your tastes.  Good stuff :grin:

2Guns

[Ramrod]

I like to grill backstraps too. I like them cooked rare, and sliced thinly across the grain and served with a little BBQ sauce. (Country "London Broil" ).
I do use cut up venison round steak in the manner SAWgunner describes. I take 1/2 inch thick steaks and cut into long 1/2 inch strips, or 1 inch squares (venison nuggets!), marinate, flour, and deep fry. Yum Yum. I don't let these cook long either. A couple of minutes, so they are still pink in the center. Personally, would rather eat venison raw, than dry and overcooked.

[srwshooter]

try this ,cut backstrap into 1inch thick slices
season with montreal steak seasoning and a little garlic powder
1 hour before cooking
rap a whole piece of bacon around each piece and hold with tooth picks.
dredge in veg oil then grill (the oil will burn off and keep them from drying out)
cook till pinkDO NOT OVER COOK.

AND DONT FORGET TO REMOVE TOOTHPICKS.

[rockbilly]

For great Chicken Fry backstrap I cut the meat in pieces about 1/2 inch thick, tenderize by beating with a tenderizing hammer, or by cross slicing (not all the way through) both sides of the meat.  Soak in BUTTERMILK for 45 mins or so.  In a plastic bag, put about 1 and 1/2 cups of flour, salt, pepper, garlic powder, a little chili powder (very little, or to your taste). Take the meat out of the buttermilk, put in the plastic bag one piece at a time, shake until completely covered.  (If necessary add more flour).

Drop in hot oil and cook until golden brown and no blood is evident.  Drain on paper towels and enjoy.

While the meat is soaking, I start a big pot of rice or potatoes.  Using the left over flour, I make a big skillet of gravy.  Add a few veggies or a salad and you are ready to grease.  I also fry the meat for use in sandwiches (steakburgers), or if there is any left over, that is what is is usually used for.

It is lip smacking good. :wink:  :wink:  :wink:

[grousehunter]

next to the sweet meat, the tenderloins is the best and tenderest! why anybody would beat them or over cook them, amazes me! just a nice slow cook at a med. heat with the desired spices is all that is needed! whether it be outside or in the oven! forget the stovetop! that is for when you are busy cutting the deer up and do not have time to cook properly!!!!!!!

[K.K]

I agree. The loins are great in and of themselves.  Overpowering them with marinade and seasonings is not needed, in my opinion.  I also like them rare, so overcooking is a terrible thing to do to such a great piece of meat.  Just press on some fresh cracked pepper, kosher salt, maybe a little garlic, then sear them in a hot cast iron skillet.  Gotta let them rest for at least five minutes afterward to let the juices redistribute into the meat, then, and only then, carve into beautiful medallions.  Serve with thinly sliced vidaiia onions dredged in cajun seasoned flour and deep fried till crispy.  Unbelievable!

[kyote]

good eatin them loins are.

I like to cook them on the grill with the mesquite coals.using the indirect heat method.but I do sear them before I indirect cook them.and I like them rare.I use the beer mop that is listed some where on the recipe page with lots of black pepper in it.helps keep it moist.that taste pretty good and the loins don't need much help as they normally taste pretty good the way they are.and the rest of the recipes sound pretty dern good.and I use similar ones for the rest of the meat.we fry up a bunch and make sandwiches out of them the next day.boy are they good.