Ideas for Cooking Venison

FNW Reader Jessica asked:

We got a doe this year and before we took it to the butcher, we cut the tenderloins out and cooked them. The meat was tough, so we figured that it was an old doe. Today we took out some backstrap from the freezer and are trying to figure out the best way to cook it, so it's not so tough. We are thinking meat tenderizer might soften it up, but wonder if there is another way.

Also, we usually fry venison up in flower , but now with this tougher meat, we are not sure. Any ideas?

Thanks in advance!

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Tagged with: Cooking Venison • Doe • Tenderloins • Venison Backstrap

Filed under: Deer Hunting

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