I want to make some deer backstrap tonight, what are some quick simple recipes?

Get ya a sweet onion, cut it up into thin slices and sauté them in a skillet. While those are cooking, slice your backstrap into 1/4" slices. Once the onions start to brown, remove the onions from skillet, add the meat to the pan and season as desired. Cook a few minute on each side. Once thats done and removed from skillet, make some gravy with beef broth or cooking sherry and a bit of flour.

I always liked then cut into butterfly steaks, and just fried in butter and salt and pepper!
JMHO It's the best eating. But need to just do a couple at a time , or you'll be out of backstrap real quick.

Chicken fry it boy

slice fairly thin, dip in louisiana chicken fry, and deep fry. Quick and easy. And REAL GOOD.

Slice and fry,,, salt, pepper, maybe a dash of garlic powder , KISS

Marinate with a bit of Worcestershire, soy sauce, garlic powder, onion powder and pepper for a half hour or so. Grill on a screaming hot grill for 2 minutes a side and eat'em.

How do I make gravy with flour and beef broth?

Take about a 1/3 cup of olive oil and mix in a couple tablespoons of Italian seasoning.

Cut the deer up into bite size pieces and place into the oil/seasoning mix. Stir it all up and fry in a hot pan for about 6-7 mins.

Probably my favourite way to eat it. And super easy!

When you take the meat out of the skillet, youll have some liquids and bits of stuff stuck to the pan. Adding broth or sherry or any cheap red wine will deglaze the pan helping with cleanup and extra flavor. Add enough liquid to cover the pan and remove from heat. Then add flour till you get he consistency you like.

Keep it no more than medium....

How?

If you are frying your meat, remove the meat from the pan when it is done, so it can rest. Depending on how much residual oil you have in the pan, add additional butter to so you wind up with about 3-4 Tablespoons of butter/oil. Sprinkle in 3-4 Tablespoons of flour and let it cook for a bit over med to med-high heat until it is bubbly and slightly browned. Start adding milk (start with a cup or so) and whisk it frequently as it comes to a simmer, after it simmers for a minute, it will thicken up, add milk until it is the consistency you like and you have gravy. I like to season with Lowery's season salt, salt, pepper and garlic and onion powder as I am getting the consistency I like. Don't go to crazy with the salt, you can't take it out once it's in there.

This would be a white gravy, served with a chicken fried steak.

You may want the wine style gravy/sauce if you are searing naked steaks in the pan.

Super quick, super easy, super delicious:

Take pieces about 6 inches long and butterfly them. Pound them flat with a meat tenderizer. Fry them on hot cast iron in butter for less than a minute on each side.

Cut strips put in egg and milk wash



Coat in seasoned flour and corn flour



Fry in peanut oil at 350 for about a minute

Marinate in Wesson oil and black pepper. Cook rare.

Soak in buttermilk (buttermilk can be made quickly with milk and a bit of vinegar) with a bit of salt and pepper for a half hour or longer, then make a batter mix with 1 cup flour, 1 cup cornstarch and 1/2 tsp baking powder. Add some salt, pepper, garlic powder, onion powder or whatever you like for seasoning to the mix. Whisk it up as a dry mix. Take about 3/4 of a cup of the dry mix and whisk in 1/2 cup cold water. Dredge your buttermilk soaked steaks through the batter, then toss them with the remaining flour mixture and fry in hot oil.

Is it a whole roast? If so, just bring to room temp. Dry off and rub with a little olive oil. No seasoning. Warm a cast iron skillet. Preheat oven to 375. Sear on both sides 30s to a minute then into the oven. Flip when meat thermometer hits about 95. Take out at 120 or so. Enjoy. Skip the season. Little salt.

Cut the thickness of bacon strips. Wrap bacon around meat. Fry med/high till looks like 2nd pic. Don’t over cook. It’s best rare to med rare.

Bacon is actually optional. I usually just fry without it.

Any way to dethaw the meat quick or can I cook it with it a tad frozen?