Sprkplug, I just take butterflied backstraps, coat them with Uncle Al's orig or mild cajun seasoning that has garlic powder sprinkled in it and pan fry them in olive oil until they are pink inside. In another pan I cook up a bunch of mushrooms.
I'd probably vote for the venison at the restraunt.
I rarely buy beef, and it's been years since I've bought a beef steak at the store. I really like using ground venison in my spagetti, and I have no fillers or extra fat added to the ground venison.
There we go... someone who enjoys venison in steak form. Scott, are you comfortable preparing all deer in that fashion, or do you stick with younger does, or small bucks if you're wanting some cut into steaks? I always assumed it was like the small game I hunt, in that older = tougher, and should be ground up, or possibly pressure cooked or stewed.
Now I hear Dave say that Elk is good in a steak rather it's old or young, so perhaps I am mistaken.
