Thanksgiving recipies?

[strum]

hey guys,
this year we are tired of turkey so we want to to do a special venison dinner..
Wanted to maybe cook a whole backstrap as one dish and like a rice and cut up hindquarter in the crockpot dish..
already know what we want in the crockpot..
Yall have any sugestions on the backstrap?
dont want to do a grill or smoker ..we want to do it in the oven..

[AlabamaDave]

Wrap it in bacon,use A lot of bacon too.Season it well. maybe even inject it.....That will keep it from being too dry.

[onebigskittle]

cut the backstrap 3/4 to 1 inch thick across ..wrap in bacon and soak in soy sauce and brown sugar for a day or two then place in the oven and cook about 20 minutes on 325 to 350 ...you wont know its deer meat
the main thing is dont over cook and as much sugar as you want but it dont take to much ...you can try that on any part of the deer cut up so try it before thanksgiving to see it thats what you want.
Next after everyone has had a taste grab the pan and run or you wont get any more

[mfh]

We do backstraps a couple ways, but always a winner is below:

marinade in a zip lock bag. Usually we do one whole back strap (which takes up about 1/2 a gallon ziploc bag) in the following overnight or for 36ish hours:
- red wine to completely cover and then some extra (don't go too cheap - cheap wine means cheap flavor...and that is what you are imparting to the meat. Inexpensive if good, but rot gut bad.) ***Important - drink the rest of the wine. SUre, this step will not help the recipe, but will make you smile. Just don't let your wife catch you before noon.
- brown sugar (3/4 cup for one whole strap)
- minced garlic (I use about 2TBSP)
- fresh rosemary (3-4 large sprigs) You can use dried - but is not the same at all.
- pepper to taste
- couple tsp of salt

Grill it until med/rare. Have yet to serve it to anyone that did not like it. Try to get some of the rosemary on the meat while grilling, and you can also rub some brown sugar on right before grilling.