I used cube steak to make venison stroganoff last night. You can do the same with the backstrap by slicing into thin strips. I used the recipe below as a guideline, but put my own variation on it...onions, mushrooms, cream of mushroom soup, liption onion soup pack, sherry, butter, season to taste and then the sour cream. It was the bomb.
Browned the venison in some butter, set it aside. Used a little red wine vinegar to de-glaze the pan, more butter, onions and mushrooms til they get soft. Add the rest of the ingredients except for the sour cream. Throw the venison back in, simmer covered for 30 minutes. Add sour cream at last minute before serving. Put over egg noodles...whoo, damn it was good. Just had leftovers for dinner.
salt and pepper one. throw it in the crock pot over night. the next day, drain it and smash it up into a pulled pork type meat. add bbq sauce and you have some fantastic Deer BBQ Sandwiches!
take the back strap and cut it into 1.5 in thick pieces. put it in a bowl with some garlic, worchestire, a lil dales, some allegro and let it sit for about 2 hrs. drain and pound it down with a meat pounding hammer until its a lil over 1/4in thick. batter it with flour and fry it inbutter in a frying pan to med rare. WOW! you wont be disappointed! put a lil gravy on it over some rice and itll make you wanna slap ya mamma!
Thanks guys for the tips I have had dry rubbed with some black pepper,salt,garlicforalmost two days,it's about half strap off a doe. I am going to cook it tommrow family emergency tonight so I did not get to cook it.
its my favorite way. you wouldn't think that pineapple and bell pepper would go together like that buts its out of this world. when i do cooking for events i do that same thing to pork loin... ...tony hyatt