Cooking DEER tenderloin "grilling"

[RiverRunner]

Man, deer processing has become EXPENSIVE! A buddy of mine just paid $225 to get a doe in all sausage except for the back straps. I never remember it being that much $$.

I just had my son's 130 lb. doe processed and it cost $130 for 27 lbs. of sausage, 27 lbs. hamburger, whole backstraps/tenderloins (9 lbs.), and cleaning fee (I was too lazy )..oh yea and $6 for the freezer boxes (included in the above price). Not to bad for 60 lbs. of meat in my opinion.

Which leads to another question for ya'll. Do ya'll have the processor add beef fat to your burger meet or just keep it lean. Last year was the first time I had mine done without fat added(forgot to tell them) and I was pretty please with the taste.

[wevans]

We add fat, but just to help hold it together you throw a deer burger on the grill without fat and yer probably gonna be dropping peices into the fire pretty quick

[RiverRunner]

Yeah, I figured that. I only made burgers once with this batch, but I did mix it with some beef. I have mostly used it for Chili and Spahgetti and it has been great. You don't even need to drain the grease off after browning it.

[macdaddy]

rub with garlic well, then soak in Dale's sauce 2-4 hours grill on med low heat 20 minutes for med rare 30 for med 40 for well as with any lean meat over cooking makes it tough. Make mine med!!

[roadtrip]

rub with garlic well, then soak in Dale's sauce 2-4 hours grill on med low heat 20 minutes for med rare 30 for med 40 for well as with any lean meat over cooking makes it tough. Make mine med!!

do the above, upon completion give to neighbor. Head to Publix and buy beef

[macdaddy]

Roadtrip, wished i had more neighbors like yours!!!