Looking for a good way to cook up these steaks. I have lots of them. Looking for a way other than wrapping in bacon on the grill, or pounding them and making chicken fry. In the winter I make stew, which makes the meat very tender. Tonight I cooked up some hind quarters that I had marinated over night in: red wine, garlic, onion, olive oil, honey. I braised them on the grill in the juice. Too tough even after braising. I had to douse them in Worcestershire sauce. Not bad, but fairly tough meat. Well, I've had worse, but I'm looking for the best. Suggestions, please.

Make a venison carne guisada, simmer until gravy is thick and meat is fork tender. Lots of recipes out there.

Make what I call "camp food". Prep meat & cube into bite sized pieces. Double layer heavy foil & lay your seasoned meat on the bottom. Cube up some golden potatoes and put on top of meat. Chop onion/garlic/couple serrano peppers and layer over potatoes. Can also shop a bell pepper or two. Pour a big can of Bush's Baked Beans (Original) on top of that. Add salt/ pepper/ Tony's or your choice. Fold up foil & seal tight. Cook low & slow 200-250 for 4-6 hours normally. If doing in oven put on a cookie sheet to catch juice.

Pan sear steaks. Season/marinate to your liking. Let steaks come to room temp & lay in a hot skillet w/butter only a few minutes per side. Remove/wrap with some drippings/let rest for 5 - 10 minutes. Target is no more than medium well. Any more than that it will get tuff. Can also use olive oil.

Biggest thing IMO is to trim anything white off of the meat-pure meat only/cut cross grain/& don't overcook.

Oh yeh, make a venison chili. No beans of course.

I marinate in Balsamic Vinegar and Olive Oil. My HQ steaks are thin cut(1/2" after tenderizing) and tenderized. BS are butterflied. I will grill them for 1.5 minutes per side max and take off.
Another way I cook them is to dredge in flour and pan fry them with onion slices till steaks half way done and just starting to brown. I put the steaks and onions wrapped in tin foil and baked in the oven at 250 degrees for 3 hours. They will fall apart when you eat them.

Bout like smothered chops.

Several good recipes here:

http://honest-food.net/wild-game/venison-recipes/medallions-backstraps-tenderloins/


This is how I'm cooking one of the backstraps I have in freezer

http://honest-food.net/2012/12/16/venison-cumberland-sauce-recipe/

new dinner idea... may add some mushrooms

10-4, gents. Thanks for the cooking tips.

Try brining some for a couple of hours then season or marinade and grill to med/med rare. Ummmmmmm

Backstrap = steaks / medallions - tender when cooked med-rare.

Hind-Quarters; I bone most of it out as 'whole-muscle roasts' ; awesome cooked low+slow as a potroast with veggies added towards end.
Easy enough to cut across a roast if you want sinew-free steaklets for chickenfrying, etc.

I cut them about an inch thick, marinade in Worcestershire and olive oil for 2 hours in the fridge, dust with garlic salt and Hot-Shot pepper. Sear them over high heat 2-3 minutes on each side. Tender and juicy as it gets, and better than a t-bone IMO!

Btw these steaks came from the biggest-bodied buck ever taken on our ranch this past December in the middle of the rut. I always used to grind the HQ but now this is my favorite part of the deer! Been missin out for years!!!

That looks great Sir!

It's unbelievable! Grilled some more up last night!