Id be willing to try this recipe. Sounds okay but why hide the true flavor of the venison so much? My favorite way to marinate and cook venison is this. Marinate in soy sauce, garlic, onion and seasonings of choice for anywhere from 12 to 24 hours. Slice into medallions and then grill to medium rare. Out of all the ways ive tried to cook back straps this is my favorite. The taste of the meat is still there, not hidden.

sounds good, Ill give it a try, thanks for posting!

This sounds great. Another recipe that I use is just some Paul Newman terryiaki flavoring. Just let the meat sit in the sauce for a couple hours or as long as you want. It makes a great marinade and makes the meat pretty tender too.

it looks good ill try it

I have been useing this recipie for the last several years. The only difference is I use Russian dressing as the marinade. This recipe is so stinking good, I cant keep my family out of it long enough to get a helping for myself. Try it, I would venture you dont flour and fry another backstrap again. I dont.

Tried this last night. Good, but I still don't quite get the cream cheese. no sure that I would add that ingredient again.

Mr. Nickens, you have accomplished where i have failed for the past four years. No matter how i prepared the delicious venison, my mother would not put it in her mouth. So, i prepared this wonderful recipe and told her it was beef... She asked for seconds! thank you very much and it was quite delicious.