How to cook venison/deer meat with Jack Daniels or any other ideas?

I want to cook venison with some jack daniels whiskey does anyone know a good way to do that? Or any other good ways to marinate venison?How to cook venison/deer meat with Jack Daniels or any other ideas?
Basically do the au poivre thing. I love to add a good helping of garlic!





Sear your meat in a pan with just a little of your favorite cullinary lubricant (ie olive oil/butter or what have you).





Put it into an oven at 350 until it reaches tour desired temperature (medium rare would be best flavor-wise IMHO).





While the venison is in the oven, put some minced garlic and peppercorns in the pan, then some JD - just enough to cover the bottom of the pan. Right when the JD simmers, light it up with a lighter. (My favorite part). When it burns out, simmer a while to soften the peppercorns. Use a fork to make sure the meat and juices left from the searing are scraped off the bottom of the pan and integrated into your sauce. Add some cream and reduce. Salt to taste.





Pour over venison and serve immediately. Total cooking time should be approx. 15 minutes.





Cheers!





Baron Von Lipwig





I've also had a venison loin, med rare with a raisin plum glaze. I think it had some cinnamon and cloves in it too. A good winter recipe. Both are easy and easily impress.How to cook venison/deer meat with Jack Daniels or any other ideas?
In a frying pan cook the meat with Itailian Dressing with Onions, Green Peppers- But in a sub roll---STEAK BOMB
There are tons of ways to do this, it just depends on the flavor you're going for. Here's a quick Google search with links:





http://www.google.com/search?q=jack+dani鈥?/a>





Best of luck!
Grilled Venison Backstrap





2 pounds venison backstrap(tenderloin), cut into 2-inch chunks


1 quart apple cider


1 1/2 pounds thick sliced bacon


2(12 oz.) bottles barbecue sauce, your choice





1. Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover and refrigerate for 2 hours. Remove and pat dry. Discard apple cider, and return venison to dish. Pour barbecue sauce over the chunks, cover and refrigerate for 2 to 3 hours more.


2. Preheat an outdoor grill for high heat. Charcoal works the best for this. Remove meat from the refrigerator and let stand for 30 minutes, or until no longer chilled. Wrap the chunk of venison in a slice of bacon, and secure with a toothpick.


3. Brush the grill with olive oil when hot, and place venison pieces on the grill so they are not touching each other. The bacon will kick up some flames so be careful. Grill, turning occasionally until the bacon is slightly burnt, about 15-20 minutes. The slower the better on this.
Italian dressing-cheap %26amp; easy but very good


I like to do the backstrap cut in sm. pieces and wrap w/ bacon and grill (outside charcoal grill of course)


just dont overcook deer b/c it gets tough
I always do a sweet and sour thing. mix some BBQ sauce, honey, brown sugar, Worcestershire sauce, and your choice of alcohols... in smaller amounts...