Try this out. . . back strap or tenderloin, 3/4" steaks trimmed clean. Merinate in a bit of olive oil and teriaky (sp?) merinade, crushed garlic, pepper, for a couple of hours. In a hot skillet, butter and some green onion. Cook just afew at a time to keep things hot, pull off while still soft, rare to med. rare. the longer you cook the tougher it gets. Tastes damn good.

My wife asked me to shoot deer with more back strap, wish me luck.

believe it or not, me and my friends drip the deer blood in the blender and make milkshakes using that and ice cream. You wouldent think it would be so tasty

Ugh!! That has to be disgusting. Maybe you (The Champ) should go on Fear Factor or something.

GTB: Great idea. I'll have to try that. Thanks for the recipe.

What kind of icecream?

There are many fine ice creams, but it's just a preference thing. I prefer sherbert. Thats what it is all about

I'm speechless (maybe because I'm dry heaving from Champ's post!)
[X(]

Try this with your backstrap or tenderloin. Cut into 1/4 inch steaks, marinate in Dales for about 1 hr., get a cast iron skillet red hot (outside recommended), dip the steaks in melted butter, then roll them in blackened fish seasoning, cook about 1 minute on each side.......awesome!!!!!!!!!! The key is to get the skillet red hot, it will smoke like hell, and probably flame up but just let it do it's thing.

GroundHunter..............that would be good! I've done a recipe very similar and its a favorite!

Good Luck!

Champ,

It's not very good with choc. icecream.[:'(] Maybe I added too much blood?
How much do you add to say 2 cups of milkshake?

How much blood? I recommend about 3-4 cups. I like it in my sherbert. If you didnt like it with chocolate then i got a recomindation you cant pass up. Ovaltine.