My favorite recipe/tradition is cooking the tenderloins the same night I get the deer. This is always done with my hunting buddies, and when they get one, we do the same thing.

Take two tenderloins and cut into 1"x3"x3/8" thick strips. One green pepper and one onion cut in half and then into 3/16" slices. Take 3/4 stick of good old fashion butter and 1/4 jar of CHEF PAUL PRUDHOMME'S Magic Seasoning Blends - flavor - blackened redfish magic and get the butter hot. Fry it all up quick and hot! This is an absolute treat!

You can buy this seasoning in most grocery store's spice section.

PRACTICE....PRACTICE....PRACTICE......SUCCESS!