I shot an axis spike the other day and chicken fried some of the back strap. No marinating just dipped it in egg and milk then coated with flower. You did not even need a knife to cut it. My wife claims she doesn't like deer meat but could not keep from saying how good tasting and tender it was.

One can beer(12 0z.) One bottle worcestershire.(10 oz.) Lots of coarse black pepper. Garlic clove minced. Small onion minced. 1 inch thick medallions of backstrap. One hour minimum, up to days as long as you keep it cold. No need to bread or any thing else,just cook it. Grill,broil,fry. Bob

It is hard to believe how good Axis is if you have never tried it

Hey Y'all

Wouldn't be great if we could put together a THF Country Fried Venison Cook off ?

Man, that's the ticket right there. I pretty much grew up on Country Fried Deer Steak, Mashed Potatoes, Gravy, Corn and Biscuits.

Cavender's Greek seaoning is awesome on backstrap. If you want to try a tasty marinade try anyone with teriyaki/pineapple. Sweet and tangy. Everyone who has tried it likes it.

Just cooked some at the Texans game Saturday. Cut the backstrap into fourths then covered with Grub rub, let sit in plastic bag for 4 hours then pour in Dr. pepper and let sit overnight. Salt and pepper then on a hot grill to mid rare, best & most tender (non-fried) backstrap I've ever ate!

yep and soaking it water wont take it away, thats just silly.

some deer are actually very very good, a deer steak medium rare on a pit is pretty close to a sirloin. if its a good deer, older bucks, ehhh ill pass them off to jerky.

I like to butterfly a half & run it thru my tenderizer before I let if soak in Italian dressing over night or at least all day. Then when I take it out I run it thru the tenderizer again a couple of times. I then lightly coat it with some Extra Virgin Olive Oil, Harley's spice rub, put bacon in the middle & close it back up. Then coat the out side with the same spice, wrap in bacon, then wrap in foil and cook low & slow off the fire in the pit for a couple of hours. It comes out tender & OMG good.

Looks mighty tasty.

Fried!! Lol

i cook backstraps intact and slice them up after they are cooked. mix the following together in a bowl: 1 tbsp olive oil + 2 tsp black pepper + 2 tsp kosher coarse salt + 2 tsp dried minced garlice. next rub the mixture really good onto the backstrap. let it sit in the fridge for about 30min to an hour. next i set the oven to broil, place the back strap on a foil-lined cookie sheet, and stick it on the middle shelf. i keep a close eye on it as it cooks. as soon as the outside is starting to brown/crisp and the internal temp is 165F i take it out. YUM. there's never any leftover for the next day...

I can't believe only one said italian dressing and everyone sez chicken fried. If your deer has any wild to it at all, soak in ice salt water to draw out the blood 30min-1 hr if it still taste wild after that, feed it to the dog.. take a butter flied backstrap, cut into three pieces, wrap in bacon hold together with tooth pick, marinade in italian dressing 2-5 hours or even over night. put on grill til bacon is done. (Do not over cook) This can be done with any of the steaks from your deer. Italian is also good for a chicken marinade. Marinade chicken for 3-8 hrs. [NOW BE CAREFUL WHEN GRILLING BECAUSE FIRE WILL FLARE UP from the oils in in the italian dressing.] Italian dressing will tenderizer the meet also. Say good bye to chicken fried. oops forgot cook over mesquite wood. If you don't have it use gas grill or charcoal

1/2 cup veggie oil 1/2 cup worchester cut the backstrap in cubes marinade for 24 hours. Wrap in bacon and half a jalapeno and grill.

For those of you that use Italian dressing, grab a bottle of Greek Dressing.. discovered last year and will never go back.. cut into cubes, soak for 24, then wrap in bacon, grill over hot coals...dang.

Only used one, so the best is easy to pick, but italian dressing with a 1/2 cup of vinegar was good.

I have marinated backstraps or steak in Pace's Picante Sauce overnight and then grill them. Baste with Pace's as you cook. Give's the grilled venison a really great flavor.