Fabulous Venison Bbackstrap Fondue

by John Cramsey
(Zionsville, PA. USA)

Cut up as much backstraps to serve your entertaining needs into thin 1-1/2 to 2 inch long strips. Place in large bowl or bowls. Take typical fondue pot and add 1 - 1-1/2 inches of cooking oil. (your preference)

Fire up sterno burner under fondue pot to heat oil. You may preseason the meat in the bowls to keep the flavor the same or you can do what my family enjoys and that is taking a cupcake tin with 8 individual holes and filling each one with our favorite seasonings. Garlic pepper - minced onion- steak seasoning- crushed red pepper just to name a few of our favorites.

Use your imagination for seasonings.Mixing multiple ones are a great way to experiment with the amazing flavor you get from fondueing the meat.

Any meat from the deer works for this recipe but it is a ritual with us to fondue on opening day each year.

Take 1 cup of sour cream and mix it with Lipton onion soup mix and use this or any other kind of dips you prefer. We also melt cheeses and use cream of mushroom soup or brown gravy to dip the meat into. Simply grab a fondue fork. Put a piece of meat on it, drop it in the fondue pot and wait between 30-60 seconds. Then take them off the fork and place on a paper plate. (This soaks up any excess oil from cooking)

This is a great deer camp treat as well as for football gatherings or just plain kicking it with your friends.Once you turn your hunting buddies onto this, they will all be running out to buy fondue kits like all my friends.

Just remember - When the frost is on the pumpkin , thats the time for fondue dunkin' !!!!!