Backstrap and tenderloin are the prime cuts of all venison, and few proteins are more delicious and easier to prepare. I killed my first mule deer on opening day and knew little about cooking. Besides, mule deer are not considered the best to eat, yet I was willing to try. After the 4×4 was skinned and hung in the barn, I cut one entire backstrap, carried it into our tiny cabin kitchen, and sliced it about half an inch thick. When the rest of the camp arrived, I had an iron skillet boiling with a thin sheet of melted butter and, after salting and peppering each fillet, laid them in the pan for 90 seconds on each side. I had never cooked venison like this before, but I knew not to overcook it and serve it medium to rare. The entire half backstrap was consumed, and I went to the barn and removed the second to satisfy the insatiable demand. What was left over, we ate for breakfast. It was flat-out fantastic!
Sliced Tenderloin
The tenderloin of a whitetail deer is relatively small and best eaten sliced, in my opinion. Season with your favorite spices, melt some butter until it sizzles on the meat, and saute the slices, but not more than medium-done. At our South Dakota deer camp, we blended the sliced loin with mixed vegetables for the best fajitas I’ve ever tasted. The camp loved them, and they are as easy to wash up after as they are to eat, since they are rolled into a tortilla and eaten with your hands.
Side Dish as Well
I am barely a cook, much less a chef, yet great venison meals don’t have to be fancy or expensive. We used a mixture of white rice, red peppers, onions, and some mushrooms to stir up a great dish that served on the side or with the venison slices mixed in. Hopefully, you have one deer in the freezer and are trying for more. Once it’s out of sight, don’t let it be out of mind because venison is an excellent protein that is easy to prepare and fun to eat.