Venison backstraps and tenderloins are two of the healthiest and tastiest cuts of wild-game meat that you'll ever come across. They are really easy to prepare and the characteristics don't really change that much between the antlered family.

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You can simply clean up the silverskin, let come to room temperature for an hour, season with salt & pepper, then sear in hot a pan to medium-rare. You'll have a piece of meat that will rival any top dollar steakhouse around.

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If you like to venture out a little bit, take a look at the recipes below where you'll find some creative and delicious dishes that will have you staying home to cook on the weekends.

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