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.
