Backstraps usually in marinade bag and grill. I like Lea and Perrin or Jack Daniels marinade bag or mix my own. Will tenderize some cuts then bread and fry them. Roasts go in the crockpot then shred for BBQ sandwiches. Left over trimmings go in grinder with brisket fat and ground up for whatever.

This, tenderloins get grilled super hot and fast with spg only.

Educate him then.

My favorite way is flour, brown and simmer.
We do make lots of sausage, fresh and dried.

Ground up some, and then save the hind and front quarters for the smoker.

My new favorite way is to make summer sausage..

only way to eat whitetail Steve, looks great!!!!

Like fajitas with fresh guac and salsa from the garden!

Or like this, delicious tamales made from the neck meat!

I'm always amazed at the number of hunters who keep the backstraps but grind the rest of a deer. There are so many other great eating options.

Check out this old post.

https://texashuntingforum.com/forum...orn-no-recipes-just-raw-meat#Post8491387

Pretty rare.

You're missing out on cube steaks for chicken fried, and you're missing out on some of the best roasts available. Neck=Roast
Round steaks= chicken fried

Last year we made ground meat, sausage, pan sausage, summer sausage, steaks, cube meat for chilli carne guisada etc. roast stew meat. I tend to muscle them out and vacuum pack whole muscle cuts so I can do whatever I want with them, slice it thin make Mongolian venison etc. Don’t over cook it and with a little effort you can replace beef with it in most cases. My I laws always said they didn’t eat venison. They always like the food I make… with venison.

Hot and fast

My two favourites are grilled deer poppers (jalapeño, cream cheese, deer meat, wrapped in bacon and grilled) and fried can’t be beat either. Had some poppers for dinner actually.

Lots of good ideas on here have tried most of them are similar. But my favorite is chicken fried back straps

My #1 fav is Axis back strap. Usually already tenderized(thanks Smitty's - Tomball,Texas). Second fav is Axis poppers.

I’d be hunting Axis in August if I still had a place to go.

That looks good BassBuster1

All of the above except the air fryer.

Interesting survey running there! Since were on the subject of food, Hunter, outdoorsman Steven Rinella has a cable show on
outdoor channel, years ago, he harvested a large mule deer, and cooked up the Heart! man did it look good, Not sure if anyone
had the heart, but looked pretty good! Id be game to try it some day, cant tell you how many ive pitched since the whole carcus is fully
intact when im skinning them out! Think in soups, gravey dishes would fit the bill.

Burger, breakfast sausage, steaks mostly at the farmhouse here...

Heart is good, cleaned of all the ventricles and stuff and then seared quickly rare to mid rare with S & P in a skillet with a little hot EVO. Texture is a little different then backstrap but it is still venison muscle and delicious.

tenderize rump steaks till they fall apart, slice as strips, brown in skillet, add water, onion, picante, cook onions down adding water, when good add corn and plenty water. boil in flower and serve a tortilla.
saute green pepper in another pan and add in tortilla
Similar to carna guisada . Just cooked last night

Damn, I'm not only hungry but itching more to hunt this season.
I always fry the liver in butter first thing. Most of the nutrients are there. Don't be grossed out by that; it is really nutritious for you.
We made about eights kinds of sausage this year. We process everything in my kitchen.
We enjoyed stuffed bell peppers with the polish sausage. My wife will make meatballs with gravy and onions too. Really good. She likes the pan breakfast sausage with eggs or in gravy for biscuts.
I save the hearts for my father-in-law. They make some German dish out of them. I also keep the tongues and kidneys. Most people through that away which is a big mistake.

We do all kinds of things with various sizes of ground and obviously enjoy the tenderloins and backstraps. My dad will do a neck roast in the crockpot which I look forward to each year.

I don't think we bought meat at HEB in a few years. We really only eat the venison I shoot. It goes into everything from spaghetti sauce to chili and enchiladas. Carne guisada in the crockpot all day is pretty amazing too.

I hope everyone has a great season. I enjoy these recipes and ideas.