Hillbilly102601

This makes an excellent marinade for backstraps, tenderloins or steaks.

4 tbsp soy sause
3 tbsp vegitable oil
2 tsp brown sugar
1 tsp ground ginger
1/2 tsp garlic salt
1 tsp ground black pepper

Mix together well and marinade with up to 5 lbs of meat for 1-4 hours. Poke with a fork to tenderize if needed. Marinading in using a 1 gallon freezer bag works really well. Then just grill them to your liking. Enjoy!

1865

I like to give a whole backstrap a nice coat of Rasberry Chipotle Sauce, then toss it on the smoker for a few hours. If you can't find Rasberry Chipotle(or have never tried it) here is a link for a pretty good brand.

http://www.salsasetc.com/catalog/b-115.html

It's wonderfull with any kind of game, or mix it 50/50 with cream cheese and spread on crackers.

Tahquamenon

This is fantastic!!! This is the same for beef, but use venison instead.

Title: Vension Wellington
Yield: 6-8 Servings

Ingredients

1 (5-lb) filet of venison

----------------------------FORCEMEAT---------------------------------
1/4 c chopped onion
1/2 c chopped pecans
1/4 c butter
1/4 lb fresh mushrooms; chopped
1/4 c cognac
1/2 lb ground pork
1 egg; lightly beaten
1/4 c whipping cream
1/4 c chopped parsley
1 ts salt
1/4 ts basil
1/4 ts thyme
1/4 ts rosemary
1/8 ts allspice
1/8 ts pepper

-----------------------------PASTRY-----------------------------------
1/2 lb butter
2/3 c shortening; chilled
4 c sifted flour
1 ts salt
10 tb cold water
2 tb flour
1 egg white; lightly beaten

Instructions

Turn tail of venison loin under and tie with string to make even thickness for
Roasting. Roast at 425o for 40 minutes. Remove from oven, cool, wrap in
foil and chill for 4 hours or overnight. Saut, onion and nuts in butter
until onion is tender and nuts toasted. Stir in mushrooms and cognac. Cook
over medium heat for 5 to 10 minutes. In a large bowl, combine the onion
mixture with the remaining forcemeat ingredients. Mix well, let cool, cover
and refrigerate. In a large bowl, cut the butter and shortening into the
flour and salt until the mixture resembles small peas. Sprinkle cold water
over all and work quickly into the flour mixture until it forms a ball.
Sprinkle with flour. Pastry may be rolled out at this time or wrapped in
waxed paper and refrigerated. Pastry must be removed from refrigerator 2 to
3 hours before rolling. On a generously floured board, roll pastry into a
square approximately 18 inches by 18 inches. Trim uneven edges. Remove
string from filet and lay along one edge of the pastry. Spread the
forcemeat evenly over the filet. Lift pastry over all, overlapping it
under the meat and sealing the edges. Cut designs from remaining pastry to
decorate the Wellington. Brush entire pastry with egg white. Place on an
ungreased baking sheet and bake at 425o for 40 minutes. Transfer carefully
to serving platter and allow to set for 10 to 20 minutes before serving.

This recipe may be halved.

DearSlayer357

Cook the steaks in a pan with a half stick of butter. And a half cup of water and a clove of garlic( I add 2). Cook it to your desired doneness. Remove steaks and in the remains of the pan add a half cup of rasberry jam. And use that for a dipping sauce.

1865

I make a poor-man's version of this. Instead of making the pastry myself I use a Pillsbury Pre-made pie crust.

Roost em 1st

Too many to list but here's a couple:

Heart Attack Pasta

Make up some Fettucine Alfredo. I make Alfredo with Heavy Whipping cream and fresh Parm.

2 1/2" filets on the grill Med Rare. I dust mine with Kosher Salt & Ground Peppar

Bernaise- I make homeade reduction version when there's time but the little instant packets work well too.

Plate the pasta and top with the filet then bernaise. Serve with a salad and good crusty bread.


Bourbon Backstrap

Dry rub with your favorite seasonings 4 hours prior to preparing.

In a large pan 2 cups of Bourbon and a stick of butter. Juice of two oarnges.
Melt the ingredients on stove top.
Sear the Backstrap by itself. Add the mixture and bake at 375 till its med rare. I tent mine with a piece of tin foil. Slice and serve with the pan drippings.

I like to serve it with fried sweet corn, preferably corn I put up during the summer. And yeast rolls and green bean casserole. A good bottle of Rioja or Shiraz.