I take the backstraps and cut them twice the thickness of bacon, then butterfly them, wrap bacon around , secure it with k-bob skewers, season with lemon pepper, season salt, and garlic powder. Toss on grill and cook medium rare, serve with salad and baked tator.

I cut round steaks into dime sized cubes,(diagonally against the grain), fry them in cpl TBSP good oil, then make carne guisada thats to die for!
I substitute deer for anything that calls for beef, but dont cook deer past medium, add something acidic, like wine, lemon pepper (my fav), or sour cream, (for stroganoff).

My mom only cooked deer one way...battered and fried, and I got tired of it as an adult; I turned to making sausage and reading every wild game cookbook i could find. I have a few more killer recipes for deer if ur interested.
Farmin

My newest endeavor was a venison meat loaf, it turned out very good.
I took 1 lb ground venison and added 1/4 cup virgin olive oil, one medium onion chopped, about 1/8 cup A-1 steak sauce and two heaping tablespoons sliced jalapenos.
Combine all ingredients, mix well and shape into loaf, then add enough ketchup to cover lightly. Bake at 350deg for 1 1/2 hrs.
The temp must be adjusted for the thickness you make the loaf.
I haven't tried it yet but I'm planing to add 1/2 cup shredded sharp cheddar cheese and try that too! I think it might just be the bomb!

Scotty, I've always used bacon, or pork fat, and last year a local butcher talked me into using beef fat for my chorizo and my italian sausage...and it sucks! I'm only glad i didnt make too much of it, I went back to pork. And besides, I ENJOY the flavor of the deer, it isnt gamey if dressed, prepared and cooked properly.

I bought a book on hunting whitetail written back in the 60's and the last chapter was written by the hunters wife and that chapter was about preparing the meat for the table. It talks of in ole England there was one animal if poached the penalty was death, and it was deer! It was soo prized by the Court.

She goes on to give the guidelines I try to follow for good venison cooking;
1. Never cook it past medium, it is so lean it will dry out.
2. Add something acidic to the recipe, be it lemon, sour cream, wine, etc.
3. Serve it warm, if it cools it loses its appeal.
4. Serve it with a starch, tators, rice, noodles, etc.
5. Use some type of fat to keep it from drying out, (I prefer pork:bacon)
6. Cut the meat across the grain and diagionally if possible.
7. Use a little more seasonings than with beef or domesticated critters

Those are to the best of my recall the main things she talked of, and that you could substitute deer for any beef recipe.

Farmin

P.S. I have some deer tenderloins in the fridge thawing as I type this.

You say you add olive oil to your ground deer meat-- I need to hear more-- its very interesting.

sounds good to me, thanks :)

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