Eww angus beef. You should
Let me come pick it up and dispose of it for you. lol.


Can’t beat that man.

A little olive oil coating and whatever seasoning you like and grill to your liking. I don’t cut mine into steaks until they come off the grill

This. Except I broil for 2.5 - 3 minutes each side....WITH BACON! I like to season with S, P, garlic powder and onion powder.

Pre-cook the bacon for a few minutes prior to wrapping your tenderloin if you want your bacon crispy when your meat is done.

All I did to mine was salt and pepper and then slap it on the grill. Cook till medium. Absolutely delicious!

I make a seasoning of equal parts salt, pepper and garlic powder. Put a couple spoons of butter in a pan and Sautee some bell pepper and onion sprinkled with the seasoning. Then cook the venison also with the seasoning. Pretty simple and quick.

Cut about an 1-1/4" thick, salt pepper and maybe a little garlic. Throw them in a hot cast iron pan with butter and quickly brown both sides. Should be able to cut with a spoon. If you ain't got blood in your tater, you cooked them too long.

I take it you don't like liver.

I also chicken fry, except in a pan not deep fryer. Simple and hard to beat, kids love it too.

Grill with salt/pepper dipped in horseradish sauce good too.

Just don’t over cook venison , keep a red center

We cook it many ways, but quick and good is what we call deer bites. Cracker size slices 1/2” or so thick with cream cheese, pickled jalapenos, wrapped in bacon with toothpicks holding it together and grill until bacon is done.

That's very similar to how we grill goose breast!

Fried in butter and make gravy about 95 % of the time. Butter gravy is the best ever, almost sweet tasting. mike

Well? , did you ruin it?

i made some deer, i kinda failed so i slapped it on two peices of bread and made me a barbecue deer burger. ima try it with croele seasoing tonight

Don't try to reinvent the wheel, start simple, basic grilled or pan cooked with salt pepper. Pay attention so not to over cook it, no more than medium, a little less is better, or it will taste like liver...once you get that down you can try other recipes..but at least you'll know what the actual meat tastes like....
Most important thing in cooking is paying attention.

Cast iron skillet with real butter. Cut back strap 1 1/2 - 2 inches thick. Get your pan hot and throw in your steaks with some sliced onion and cook rare. If it gets much past rare just give it to the dog and try again. Any leftovers I like to slice 3/8 inch thick and do the same thing and make a sandwich with buttered toast. That's the only way I like over cooked deer.

This is great advice imo.

X3,,,dont over cook it.

Yes sir, we cook duck breast that way also. Works great that way too!

Fry in frying pan with real butter.Don't over cook.