Originally Posted by
Shine Runner
If you are talking about the inside tenderloin or the backstrap (which some other folks call a tenderloin too), trim off the white fatty parts and then marinate in a ziploc bag with 1 cap full of Dales per pound of meat, add a dash or two of whatever brand of worshtshier (sp?) you have on hand, several dashes of garlic powder or a good dose of fresh ground garlic, a good shake of Lowreys season salt, a good shake of rubbed sage, and let set overnight in ziploc in the fridge. Grill over low heat wrapped in tinfoil for 20 minutes or till medium rare. Leave in foil till can cut into serving size and lay over a bed of steamed whole green beans or your favorite rice. Use the juices to cover over the meat on the plate. Eat quickly after cooking.
If just backstrap, cut into 1" thick parts and roll in a mix of flour seasoned with a healthy shake or two of Montreal Steak seasoning, garlic powder, Lowrey's Season Salt, and a generous shake of cayenne pepper. Pan fry in just enough oil of choice to half cover the meat. Flip meat as needed. Put cooked meat on plate with paper towels to drain. Drain most of the oil after cooking, but leave enough in the pan to make the gravy. Mix unused seasoned flour with the remaining oil and make the gravy. Return the cooked meat to the gravy when done and simmer covered for 15 or so minutes. Serve with your favorite rice and/or other sides you like with fried foods.
I wish I had taken pics of the latter post tonight. It was so dang good, I couldn't think of anything other than 2nds and 3rds!!!! Been a tradition for us the last several years to make sure the first 2 deer are half cubed and half ground. Those backstraps don't really need cubed, but add them to the mix with the cubed and oh my my. It just ain't, well yes it is, right.