yall have any stove top or oven recipes for deer back strap?

I keep it pretty simple. Cut in three sections. Salt,pepper, or steak seasoning. pan sear all sides in olive oil/cast iron skillet. Then finish off to medium rare for few mins on my traeger. Could finish off in oven. I sear mine outside over propane due to smoke.

Cut it across the grain slices about as thick as the picture above. dip in egg wash then dredge in flour seasoned with salt and pepper then fry in a cast iron skillet until golden brown. then make some milk gravy with the oil and crispies left in the skillet. Serve the gravy over rice and biscuits.

Great stuff. My favorite way to eat deer meat.

I cube onion,celery,mushrooms, and peppers and mix it with cream cheese. I butterfly a backstrap longways and beat it down flat with a mallet on both sides. Season the cream cheese with your favorite seasonings. I like garlic,creole,onion powder and pepper. Spread the cream cheese onto the meat on one side. Close it up and wrap with bacon. I hold it together with toothpicks, but you can tie it with cooking string. Cook on a hot fire with some pecan wood till medium rare. You'll chew your tongue into if your not careful. Other times, i'll just grill it whole without the fancy stuff.

Dangit that sounds mighty fine!

It is hard to beat chicken fried back strap with gravy over rice or potatoes.

Not really a stove top recipe but it could be. Here's what I did to make fajitas on the grill.

Slice a piece of backstrap lengthwise. You could slice it into two separate pieces but I just sliced it enough to fold the top back. I wanted to mimic the thickness of a flank steak or skirt steak. Let it get room temperature and rub it down with lime juice, a little olive oil, and your favorite fajita seasoning (Everglades Cactus Rub). I let it sit about 20-30 minutes like that while prepping veggies and lighting the grill.

Slice bell peppers and onions (I also sliced some jalapeños) and give them the exact same treatment with lime juice, oil, & seasoning.

Grill at 500 degrees. The backstrap needs 4 minutes per side or less. The veggies only take about 6 minutes. When it's done, slice it at a 45 degree angle into narrow strips for fajitas.

To do this on a stove you might bake it for 6-8 minutes then drop it on a hot skillet to sear it. Or you could sear it first then bake it. You can sauté the veggies in a hot skillet on the stove.

cover with real mayo and sprinkle with dried french onion soup. Cook in a roasting bag at 375 until desired doneness.

that's my kinda eating right there. Except I country fry potatoes and onions to go with it

Stove top for us is normally sliced and pounded a few times to tenderize, dredged in flour & seasonings mix and quick fried in HOT oil. I use peanut or EVOO. Cook time is very short a minute or so on each side will do it. Remove meat, let rest, drain most of the oil leaving enough to cover the bottom of your iron skillet. Add a couple of tablespoons of the seasoned flour and brown. Once it is browned add milk or water, your choice, and whisk until gravy thickens. Add meat back to the gravy and serve over a hot cathead biscuit or rice works too.

That split tenderloin with the cream cheese mixture sounds GREAT!! May have to give that a try...think I have one tenderloin left.

Lacon Deer Processing preps backstrap similar to that. Absolutely delicious!

Here is a stove top recipe we use from time to time for deer tenderloins and pork tenderloins: It is a little different than the good ole frying and seasoned gravy (which is my favorite)

Heavy Skillet with lid
Olive Oil
Quality Balsamic Vinegar
Whole Peppercorns
Kosher Salt

Heat skillet to med high
Rub tenderloin with salt and olive oil, lightly brown
Reduce heat to med low, Add balsamic and whole peppercorns. Cover
Turn occasionally until reached desired level of doneness for you. Best when balsamic thickens and you turn it and it gets coated well.
Scoop up pan drippings with whole peppercorns and ladle over sliced tenderloin. Sauce once thick after simmering can be pretty robust and concentrated with flavor, so a little dab will do you.