I don't personally cook a lot. My other half is a fantastic cook so.... However, I do have a couple things I whip together that I'm famous for. Amongst friends, & family at least Thought I'd share one. I would imagine Venison was consumed whenever possible during the Civil War. So, minus a few of my particulars, this could very well have been done in the time period For starters, you need a back strap. For those unfamiliar with this term, a back strap is slang for the tenderloin. It's the most preferable cut of meat (besides "the fish"). It resides along the spine (both sides) running from the base of the neck, to the rear. It is generally the most tender cut of meat, & the most common cut used for steaks. The hind quarters are used for roasts, jerky, etc.... at least in my house. Back straps: 1 Jug of Apple cider pack of bacon (peppered preferred) Seasoned Salt Black Pepper Montreal Steak Seasoning. The first thing I do is cut my strap into medallions, or small rounds. Usually about 6oz or so. I will then tenderize them (poke holes) with something like this: Then I will put them in a bowl full of Apple Cider. Not juice, cider. You can get some apple flavor with juice but, cider penetrates the meat better. It also tenderizes as well as flavors. So, I use cider not juice. Let sit in fridge, covered, overnight. I usually soak them 24hrs before they hit the grill. A couple hours before grill time, I will pull them out of the bowl, & prepare them for the grill. This involves, sprinkling them with seasoned salt, & pepper. I will usually "pat" the salt & pepper into the meat so to speak. Once both sides are covered, I will wrap a piece of bacon around them, usually fixed with a toothpick. Lastly, I'll top them with some Montreal Steak Seasoning. Here's what it usually looks like at this point: At this point, I will put them on a plate, & set in the fridge until grill time. Usually only an hour or so. On occasion I will also cut up a couple medallions & put em on skewers. ala: Grill to your liking. I prefer medium. This "recipe" has turned many, "I don't like Venison" types, into full born Venison lovers. This is only one of my methods but, it's probably the crowd favorite.