Mmmmmmmmmm......Yuengling from Pottsville, PA. Very tasty brew. Was out that way this past March...should have taken the brewery tour. Oh yeah, the meat is pretty darn good too!

You guys cook yours?

Personally I can't wait that long - its been a long off season.

Panko is a really light shredded-looking breading that my parents started using from the oriental grocery. Don't know who turned them on to it. It looks, but does not taste, a lot like the "coconut shrimp" breading you see at Outback. I'm not sure what it is made from, but it is really light so you don't get a heavy, fried feel to it. Try it. It works great on just about anything you fry. By the way, it was absolutely delicious last night and today for lunch. It reheats in a microwave much better than most fried stuff.

i like it chipped and then cooked in butter, onion and garlic.

Butterfly the back strap then stuff with jalopenos and feta cheese. Wrap in bacon. Put on the grill until medium.

Here's a brand new way I came up with last night, atleast for me. Take a 2 or 3 of deer steaks and season with salt, pepper and garlic. lightly grill till slightly above medium rare. take off the heat then slice up into small strips, sprinkle with worchesteshire. set aside. In a large skillet, saute in butter half a green pepper, half a medium onion and two stalks of celery. Add salt and cracked pepper and about 1/2 tablespoon of crushed red pepper. Next add two cans of Cream of Mushroom soup and 1-1/2 half can of water. Stir well and let come to a boil then turn heat to medium and add the deer strips, plus about 1/4 teaspoon of paprika. Let cook for about 30 minutes. Cook up some egg noodles till almost done then add in to the mix and let cook another 10-15 minutes on low. Kind of a twist on beef stroganoff but VERY tasty.

Take the loins right out of the deer cut them into thin slices and throw into a pan with mushrooms and onions and sprinkle a little seasoning salt on them! It's hard 2 beat how i've been eatin loin ever since i was a lil pup.

I kinda stumbled on this one a couple Thanksgivings ago. My mom wanted to try deep fried turkey instead of the boring (and very dry) roasted one. I had instructed her to make SURE her bird was completely thawed out. A lot of good that did me, when I got there with the fryer, there was still ice inside the bird. Ice and very hot oil do NOT mix...lol Anyway, as my brother and stepdad were getting very hungry as was the rest of us, we had done a couple short drives that morning before going to dinner. I cut the small inner loins out and cleaned them up. I put them on a stainless steel skewer and seasoned them with salt and pepper and dunked them in the oil for about 3 minutes. The reult was absolutely awesome, and now it has become a tradition for an appetizer at Thanksgiving....lol ENJOY!