[tahoe2]

I didn't know where to post this. I was rummaging through the freezer and found some Pronghorn tenderloins & backstrap from last fall, so I marinated them in a spicy teriyaki marinade and fried them up in virgin olive oil today, added some long grain & wild rice & green beans. OMG that's good !! I can't wait till hunting season starts!! I need me some "Venison"!!

[Texan Scott]

darn you, tahoe... cut it out!

mods, we might kinda need a 'recipies' subforum here... with stickies to organize by game type/ recipe type...

[1911 guy]

You just made me hungry. I have to settle for a bowl of cereal this time of night. Darn you!

[Texan Scott]

I know, right? ... I just finished off a box of cheerios before I logged on... and then this. :cuss:

[Snag]

Very hungry now. Damn it.

[wyohome]

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[wyohome]

http://i5.photobucket.com/albums/y156/Deaver/d54e4718.jpg

[wyohome]

^Fresh from the smoker^

[1911 guy]

I am beginning to thoroughly dislike you guys.

[Art Eatman]

Folks could stand to check the stickies from time to time...

:D:D:D

[Liberty1776]

wyohome - that just ain't fair!!!:what:

[Pit4Brains]

All venison meats can benefit from cures (sodium nitrites) and a little smoking at low temps...
http://www.smokingmeatforums.com/t/87050/elk-backstraps

[v8stang289]

Hey wyohome is that recipe secret or will you share it with us? It looks Delicious :)

[wyohome]

When we cut up our deer, we cut the backstraps into 7 inch or so lengths. Sprinkle with garlic powder, then Montreal Steal Seasoning. They are then wrapped in Saran Wrap and allowed to rest in the refrigerator for a couple of days. Then I (wife) vacuum packs them and into the freezer until use. I mix up a little OJ, salt and vinegar solution to thaw them in (overnight), then toss on the smoker until ~135F internally.

[Art Eatman]

The swamprats down around Blountstown, Florida, cut backstraps across, about 3/8" to 1/2" thick. Cornmeal/egg batter with a little mustard. Deep fry. Fantasmagorical!

[788Ham]

Whew, wishing I had a fork and a knife! Keep the green beans, I'll just savor the flavor of this high speed goat! Good looking' vittles Wyo !

[Yarddog]

'[The swamprats down around Blountstown, Florida, cut backstraps across, about 3/8" to 1/2" thick. Cornmeal/egg batter with a little mustard. Deep fry. Fantasmagorical ! ]"

Yes, Great eating but no mustard for me :D
Y/D

[MCgunner]

Well, beats the chicken I'm about to fry soon as the oil gets hot enough. :D

[336A]

I just had me some broiled veison top steaks, with some green beans, rice and bush's grillin' beans yummy.

Marinaded them in woctershire sauce, table sppon of soy sauce and rubbed with Montreal steak seasoning. Another good marinade that I like a lot is this http://www.amazon.com/dp/B001SAVKTG/ref=asc_df_B001SAVKTG2115321?smid=A2KFAF0QS92MUL&tag=dealtmp764482-20&linkCode=asn&creative=395105&creativeASIN=B001SAVKTG

It is very good and has a sweet tangy flavor to it. Another plus is you don't have to let it set in the vinegar very long to make it taste good.

[Texan Scott]

Art, the mustard sauce is fer taters, mmmm-hmm.