Marinade:
Some dark beer (Amber Bock)
Some Honey Mustard
Some Soy Sauce
Some Garlic
Some salt and pepper
Some cayenne pepper

Add a pound of backstrap, cut into inch medallions, and pan fry 'em. Mmmmmmmmmm, that was good.

I'm just happy I didn't screw up a pound of backstrap.

sounds tasty

NICE!
do you have a written recipe to follow.. that sounds perfect for the NON venison eaters i have coming over tomorrow night...

gota try this tonight though