Directions

1. Cut the venison into slices and liberally season both sides with salt, pepper and garlic powder.
2. Melt butter in a regular skillet (not non-stick) over medium high heat. Add the beef suet and cook until slightly melted and crisp. You can either remove the pieces of suet from the pan or leave them in, it’s up to you.
3. Add the slices of meat to the pan. Cook until the edges of the meat are browned but the center is pink. Flip and cook the other side the same. Do not overcook. The meat will lose flavor and dry out.
4. Once cooked, depending on your taste, you may want to add more salt, pepper and garlic powder.
5. NOTE: Tenderloins and backstraps are both tender cuts of meat. The names for these parts of the deer are used interchangeably. We actually cooked 1 tenderloin and 2 backstraps, each about a pound. Beef suet can be purchased in the meat department of your local grocer. If there’s none in the case, ask the butcher to cut and package a piece. It is very inexpensive and the amount needed can probably be purchased for less than $1.