Im big on the fried myself, but at deercamp each year we take whole shoulders, cover them with season salt and garlic, wrap completely with bacon, cut up an onion and a head of cabbage, add a stick of butter, wrap it all it aluminum foil several times, enough to keep in all the juice , and put it over the campfire for about 4-6 hours, when its done you can cut open the foil and pull out the shoulder blade and leg bone, it slides right out clean. Also try grilling some large thick venison ham steaks over the fire, but only to about medium or medium-well, or it will get tough.

Just had the relatives over for the annual Caveman dinner. I butcher my deer, leaving a nice bit of meat on the bones. they are basted with olive oil. salt and pepper,with thinly sliced garlic stuffed in to the slitted meat. A bit of tin foil is placed on the top (for a handle) and bottom(to protect from contact with ashes) and then placed DIRECTLY in the wood stove for enough time to crisp up the out side while the inside stays juicy. The bones are then placed on a bed of paper towels on a tray and are eaten without utensils. Fresh cider is an appropriate drink for the time of year, and I usually have some potatoes and squash to round out the meal. Lots of fun to eat (especially for the younger ones) and all the bones can go back in the woodstove for disposal.

Jersey ; ya, I do put some on the grill. I cut it in about 6" pieaces and grill till just done.your right about the bad stuff.

we had a swinging rack over the fire at the camp.we would put on whole side of the strap on the rack and swing it over the edge of the fire. everyone would just walk by and slice off a pieace,till it was gone.that way you could get the outside (done) or cut across the whole thing and get med. rare.miss those days.

Here is an easy and great camp receipe for backstraps(this is also an excellent way to prepare venision for those who say it is tough, etc)

Clean your back strap by removing all silver skin(should be left with a solid piece of meat)
Cut in 1" thick medallions
Wrap in Bacon
Then place skeweres through to hold the bacon in place(2-3 medallions per skewer)
Slice a slit in the meat and place in a sliver of fresh garlic
Season with Montreal Steak Spice, Seasoning Salt, Garlic Powder and optional Cajun spice(emerils Bayou is very nice)
To the barbie and 10-15 minutes per side(cooking this way will lock juice and as well bacon will fuse juice into the meat, allowing you to cook it longer but not dry, toughen or hamper the taste)

Serve with diced potateos, mushrooms, onions and carrots. Optional a bottle of Merlot red wine is absolutely perfect when preparing a vension dish for drinking or as a merinade.

It is simple but abosultely wonderful in flavor, texture and taste. By far my favorite way to enjoy backstraps off any wild game.

Send me a copy of the book also..if you don' t mind.
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My wife makes an excellent venison by cooking in the crock pot. First defrost your meat, preferably a roast, in the microwave. Than before placing roast in crock pot, season it with you favorite seasoning, like garlic and onion powder, salt, black peper. Add meat to crock pot and pour 1 can of campbells mushroom soup into crock pot. Place on high for 1 hour than lower heat. Start crock pot at 10 am and end at 5 pm. Meat should be tender like pot roast. Also you could add potatoes, vegtables, bacon, of anything else you derise into the crock pot.

Tomster

I would like a copy of that cook book also.

Thanks

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Please send me the book too.

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brirute, would you please email me that cook book?

Thanks,
Cleetus

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Fried backstraps in butter from a mule deer once.They were a big hit in camp.
I like venison prepared cacciatore (not sure about spelling)style.What I have found is that you need to remove all the fat and senew.And use red wine when you cook it.

Joe