Everybody wants those backstraps and then figures the rest is just too tough to be cut into steaks.
I like the backstraps as much as the next guy but they arent all the steaks I take off a deer, not since I learned how to cook the tough ones.
I take 1" steaks off the hindquarters of even the big old bucks and turn them into something I can even serve to company.
Here's how,
Take a few of those really tough ones and brown them well in a large fryin' pan.
Leave them right in there and turn down the heat.
Add two cans of mushroom soup and one can of water.
Now let them simmer with just a tiny bit of bubbling going on for about an hour.
That's really all there is to it, the long cooking time tenderizes the venison, and as the mushroom soup mixes with the juices and cooks down it becomes a mighty fine gravy.
The steaks go on a plate next to a bed of rice that gets covered with gravy.
Chow time!!!

(This is a basic recipe, if you want to twist it a bit try adding some mushrooms, fried onion, or whatever suits your own taste buds go for it!).

(IF you want to try this recipe out ahead of time without risking valuable venison pick up a few pork chops and try it on them).

Small amount of vinegar or Italian salad dressing as a marinade works to:)

I found a new salad dressing that works well also. Kraft Sun dried tomatoe Vinagrette!! Awesome on Chicken too!!!