For the hunter's out there

[Mr.Magoo]

I'll start out with a recipe for deer meat. anyone else feel free to chime in.
2 backstrap or tenderloin
Green, red, yellow peppers
Onion
Dale's seasoning
Lawry's salt
Pepper
bacon

Take the tenderloin or backstrap and cut them into 1" to 2" sections across. This make's your fillets. wrap each fillet with a piece of bacon and pierce with toothpick to hold. Mix meat in large bowl with dale's season "liquid", Lawry's salt, pepper. Cut peppers and onion into slices and allow to marinate with meat. Cover with plastic wrap. allow to sit in fridge for 2-3 hours.
Get the grill hot! place fillets on grill and cover with peppers and onions. Little splash of marinade won't hurt anything either. Cook meat for 5-7 min each side for medium. 10min each side for done. No longer than 20 min total or meat becomes too tough. For you who like it still moving just warm it up a little.
Goes great with some brown rice or baked sweet potatoes.

[ru-ga-ru]

try this:

DEER MEAT RECEIPT


INGREDIENTS

1. KETCHUP
2. LEA & PERRINS
3. HONEY
4. BUTTER ( 1/2 BLOCK)
5. TONY CHACHERE'S


Cut into 1/4 inch pieces

WARM INGREDIENTS IN SMALL POT UNTIL THOROUGHLY MIXED

A) POUR SMALL AMOUNT OF SAUCE ON BACK STRAP AND MIX WITH HANDS.
B) PUT DEER MEAT ON GRILL AND WATCH IT CLOSELY BY TURNING IT OVER OFTEN.
C) TAKE OFF OF GRILL AT MEDIUM RARE. DO NOT GRILL TOO LONG, WILL OVERCOOK EASILY.
D) POUR MORE SAUCE FROM POT OVER DEER AFTER ITS COOK AND RIGHT BEFORE SERVING.