J.S.
mmmmmm...What time did you say dinner is? LOL :)
I LOVE venison!! I've never had any special recipes for cooking it. My family just basically used it in place of beef. My favorite way is to just "pan fry" the backstrap....We just sprayed our cast iron skillets with something like Pam spray, and threw in the backstrap pieces (about 1 1/2 inches square), keep turning them until they are cooked through. You can use any spices you like to coat the pieces before you cook them. My favorite was to use a seasoning called Jess Hall's Serendipity Salt/Seasoning. It's made in Weatherford, and I had found it at some local grocery stores, but if you can't you can go to their website www.jesshall.com. Daddy also used beer batter for cooking a lot of our deer meat, too, but I don't remember the recipe for the batter. I'll try to call him and ask for ya.
Bueno comido!