Vension preparation?

[BoilerUP]

I've been hunting just over half my 25 years, but when I was a teenager every deer I harvested was cleaned with the assistance of an experienced adult and taken to a processor to be made into sausage, jerky, etc save the roasts, which we smoked.

These days, I want to do more with my own harvests. I got a small button (damn thing didn't even have knubs ) this past weekend and upon finding it immediately dressed it, took it to the barn, and skinned it. With the help of a family friend I quartered the deer up (my first time), saving the backstraps, inner tenderloins, and the roasts/hams.

I do want to take the roasts and hams in to be processed into jerky (my wife loves that stuff, as do I) and some breakfast sausage, but I was wondering how you good folks like to prepare your backstraps. I grilled some of the meat within 36 hours of harvest and while it tasted good, was pretty bland.

I'm open to all tips and tricks...I have 3 more tags for this year and hope and there are LOTS of does that need to be culled, including the 2 I missed Saturday evening :banghead:

 

[caribou]

Soup....or sliced as stirfry.......

Mmmmmmmmmmmmmmm............

 

[surjimmy]

Poke holes in it with a fork, pour a 2 table spoons of liquid smoke and sprinkle garlic powder over it. Let set for a couple hours or even a day and grill.

 

[onebigelf]

There's a company makes a Whiskey/Pepper jerky seasoning mix which is also a fairly magnificent seasoning for venison, or, mixed with bourbon, a marinade.

John

 

[saskboy]

The first time I ever went hunting as a little kid was the day I learned how to cook deer, an old timer cut up up the back straps and cooked them slowly in red wine and seasoning (cook with lid on pan). I havent found a better way yet and remember everything he ever taught me.