Awesome backstrap recipe
 

For the first time tonight, I tried a new backstrap recipe that I would HIGHLY recommend:

I bought a packet of McCormick's "Grill Mates- Montreal" marinade. I marinaded a backstrap for 12 hours, pan seared it in some butter, and then grilled it indirectly over medium heat until it was medium rare. WOW! Give it a try. You'll love it!

RE: Awesome backstrap recipe
 

I use mccormicks montreal steak seasoning on mine.
I like my tenderloin cut in pieces about 3/8 inch thick. Sprink the seasoning on it. coat with a little flour with the seasoning in the flour also and fry in butter, yum yum.

RE: Awesome backstrap recipe
 

Anyone ever used the mccormicks montreal steak seasoning and then smoked there deer for 7 hours or so?

RE: Awesome backstrap recipe
 

Sounds good -

I'll add my favorite to this post.

Hot - REAL butter in a frying pan

3/8" Tenderloin medalions - Salt & pepper to taste

Preheat the butter until it sizzles alot - Sear for 3-5 minutes - or until red juices start to flow - then take it off -and serve it immediately - it will be Med Rare.

That is the best venison known

FH

RE: Awesome backstrap recipe
 

I always get rave reviews when I use J.R. Mad's Montreal Steak Seasoning , it works great as a dry rub on any meat . You can find it here:

Marion-Kay spices

RE: Awesome backstrap recipe
 

I'm with farm hunter on this one.
When I'm butchering I have a skillet on the stove and always throwing pieces on till I'm done butchering, saves on somewrapping also.:D

RE: Awesome backstrap recipe
 

Jimbo,
You hit on my absolute favorite recipe for venison. The only change I make to grill it is to add some olive oil into the marinade to give it a little extra moistness so the grilling doesn't dry it out. I've passed this recipe off as "beef" many times to unsuspecting people. When I make it for myself I let that meat spend very little time on the grill as I like it a little on the medium rare side.... for other folks I tend to have no pinkness in it as I don't want to scare them off. Along with backstraps, I've also taken odds and ends sausage meat and marinated those (need a bit more time than backstraps) in this same method and grilled them. What works best for this is a fish basket or such for the grill to keep them all contained and be able to flip them easy. Dang it... I had some marinated up for last night and the grill wouldn't start... I ended up simmering them for a bit in a pan and they were ok, but now you're reminding me of how good it could have been!