Venison tenderloins, seared rare to med-rare, in a little butter, olive oil, salt and pepper, a dash of onion powder and/or garlic. Sliced into medallions. If you want to top w/ sauteed mushrooms that goes well but is unnessacary. Serve with rice or mashed pots. or even with eggs, great breakfast lunch or dinner.

Here is a simple one that will make even the toughest old buck right good table fare.

Dice up 1-2 pounds venison round or shoulder in 3/4 inch chunks. Sprinkle with salt and pepper and a touch of garlic powder and brown in a skillet lightly lubed with olive oil.

Chop up one large red onion, one large bellpepper (color optional), 2 cloves of garlic (to your taste) and 12-15 whole mushrooms.

Line a large Casserole dish with aluminum foil leaving enough extra to fold over the top and create a seal. Mix the chopped ingredients with the browned meat and add to the foil lined dish. Pour in one 15 oz can of crushed or chopped tomatoes. Sprinke with salt and pepper to taste. Close foil to form a seal and place in a 350 degree oven for 90 minutes. Can also be cooked in a crock pot. When done serve as a stew with crusty bread. A good meal for a cold night!

Here is a simple one for you rabbit hunters.

Debone 2 cottontails and cut meat up into 1 inch chunks. Soak in butter milk and hotsauce for about one hour. Remove the rabbit from the soak and roll in seasoned flour. Fry quickly until just brown.

In a skillet saute one medium onion finely chopped in butter. When done add 2 cans of mushroom soup and 2 cans of water, stir away clumps. Add the browned rabbit, season with black pepper to taste and a pinch of salt. Simmer for 45 minutes. Serve over egg noodels.

Grilled back straps I usualy coat the in a dry rub and let them sit for a while toss them on a hot grill, Charcoal grills only.

Fried quail. Fried crappie. fried backstrap. fried tenderloin. notice a pattern?

Grilled elk steak or fileted backstrap with Cavender's Greek Seasoning and real butter applied before putting the met over the fire. Same ingredients are great for beef ribeyes or filet mignon also.