My First Backstrap...

[HatchA]

So back in November/December my mum gave me a bag containing some venison from my dad's stash (she just wanted to get rid of it).

It turned out to be four nice, big, juicy tenderloins all wrapped seperately and frozen in a bag.

I thawed them out last night and just fried them up with a little olive oil, black papper and dark soy sauce.

My kids WOLFED them down!!  I mean, the plates were almost eaten, they liked them so much!! 

My wife...  not so much   but at least she tried.

Me...?   I'm chewing happily as I type this

[mullet]

That is some good eatin' there. The secret is to not to over cook it. Oh, try a little bit of onions mixed in with it, to.

[ErictheViking]

Good job getting the kids to like wild meat. My daughter informed me(along with my wife) that they didnt care if I got a deer this year on my first try at archery hunting, they wouldnot eat "bambi" , more for me I suppose .  Tenderloin is delicious, and it is so addictive, I can never get enough. Glad you got some.

[HatchA]

Eddie, when the meat was cooked I plated it to let it rest and fired some thin sliced red onion into the pan.  They fried in the leftover meat juices and soy sauce mixture and turned out just lovely!

Scott, good information.  Thanks!  They were likely the outer cuts as they were fairly big and didn't taper down at one end.  I always thought people just called the same thing by different names.

[Kegan]

You guys are jerks. Now I'm not only hungry, but the keyboard is all sloppy and covered with drool !

[jonathan creason]

Ya'll need to quit talking about food that I'm not able to get.  My belly button is tickling my vertebrae right now.

[johnston]

Headed to the freezer...

Lane

[HatchA]

There was one that wasn't eaten so I put it in the fridge and am now chowing down on it

it tastes even better after sitting for a day!

[cracker]

Just called my wife and told here to take out a backstrap for supper. Some of David Knights secret seasoning sliced floured fried onion gravy mashed taters corn on the cob home made biscuits and peach cobbler. YUM YUM.

[Stoker]

I didn't know you could freeze tenderloins.We always eat them as soon as we cut up the critter.
A little treat for the hunters.
Thanks Leroy

[mullet]

Leroy, I thought that was like Gizzards in a mullet; you always tell them that all critters don't have them.

[Pat B]

When I have it we usually have venison backstrap for Christmas dinner. I like to rub it down with a bit of olive oil and a little salt and fresh ground black pepper. Sear it all around in a black skillet then 15 minutes in a 350 oven( med rare). Take it out of the skillet and let it rest. deglaze the skillet with beef broth(venison broth if you have it) and reduce by half then add a shot of bourbon(any good whiskey or brandy) and heavy cream. As that reduces cut medallions of the venison adding the juices to the sauce.
 Serve with oven roasted potatoes, roasted aspiragas and a green salad. 
  Wife and daughter both love this dish and our daughter grew up eating Bambi burgers! 

[ErictheViking]

This whole thread is making me very hungry, and no venison.

[HatchA]

*steals Pat's recipe* 

[Pappy]

Yum Yum, Dave is doing stuffed peppers tonight but I may pull a back strap of of the freezer for Saturday nigh supper.This is making me hungry.
   Pappy