I am sure there is a lot of venison in the fridge by now, that had not been even frozen yet. (the best kind).
Please share here the preferred base ingediences for frying or grilling.
I know some are aimed to kill the gamey taste ( bay leaf, Italian dressing), some to tenderize(apple cider, lime juice).
After all, backstrap is not a tenderloin, it does not " melt in your mouth"............
Finally one topic we do not have to argue, since we all love good food!

Best marinade is milk flour salt & pepper & peanut oil.

Just soak it in a cooler for several days. Changing water often and you wont have any gamey taste. Then soak in Buttermilk for a day, dredge in flour and fry till golden brown and enjoy.

I see a milk in lot of recipes.
Never used it. But I use it on catfish almost always.
It takes out some of the fishy taste.
(Can't use it on cod fish, it soaks it up too much}.
Bay leaf does the same thing in the marinade.
(Have a nice Laurel bush in my yard).
I think I still prefer the Wishbone Italian dressing, bay leaf and than grill 2" cuts wrapped in a good quality bacon.
I never had a gamey taste, only odor when I pan fry.
When I serve chops, most people suspect it is a beef.
(But the meat is on ice before I leave the camp, though).

It's deer meat. It does not taste like beef. It tastes like deer meat.

To millions of people it does, since they never had a deer backstrap before. It is not somethig you decide to buy like a scallops or sail fish.
So when you eliminate 80% of game taste (and you can) they do not have a clue. Deer hunters may give friends breakfast sausage or chili meat but seldom a backstraps!

Salt and pepper.

nailed it!!!!!!!!

Backstrap coarse salt and fresh cracked pepper. Baked sweet tater with butter, salt, and pepper.
The best meal ever!!

GO REBS

Salt & Pepper is the best marinade , along with milk ,flour & egg

Country fried venison back strap

Like my lil bro says. You could country fry a turd and cover it in gravy and id eat it!!!!!!!!!!!!!!!

Salt, garlic pepper and red hot coals. Mini steaks done medium.

Dan add some home made biscuits and you have the perfect meal. Dang that looks good.

My preferred way to chicken fry is to soak in butermilk over night, then dredge in seasoned flour and fry.

If I do marinate, I use Italian dressing with some jalapenos added in and grill.

Big 10-4 on that!

I keep it simple....but still my fav....woshishishhisiire...slap yo mama hot...and grill that sucker whole

Do you de-bone?

Yes but just keep the whole strap intact no cutlets...i always cut the white strip off the top and then let it sit in the marinade in the fridge for a night...then cook it slow on the grill so it stays more tender

favorite is canadisn Steak seasoning.

Coat it heavy and refrigerate over night the salt and dry seasoning will draw out a lot of moisture but that is ok

Take out of fridge an hour to hour and half before cooking, to let it come to room temperature before grilling.

Grill over hot coals or gas grill on high until rare or medium rare. Remove from heat and let it rest 10 minutes beofre serving. Slice thin for serving much like you see London Broil.

Also makes for some great venison sandwhiches woth Anjuge (SP)

louisiana hot sauce, worcestershire sauce, tony's seasoning and a couple of tablespoons of minced garlic

Everyone has a diferrent taste, sure.
When it comes to prime piece of steak or backstraps I stick with "Less is more".
Salt, pepper and flour and peanut oil.
Hot sauce is excellent for chicken wings.

udamdan,
I want to eat at your house:)

i usually mix olive oil, teriaki, beer, and worcestishire together and "rub into" 1.5" backstrap fillets...once they are thoroughly soaked i coat in salt, pepper, and garlic powder....let sit overnight, take out 1 hour before frying; put butter and olive oil in cast iron skillet and start cooking! I flip once after the meat has turned grey between 1/3 and 1/2 of the way through...take off heat once the down side is golden brown.

Here too!!! I'm waiting for the invite!!!!

Marinating back straps? Don't you guys know that you pull them outa the deer still warm and just slap em on the grill