Staff photo/Aaron Rhoads Stephanie Brown soaks her venison in buttermilk overnight before frying them.

Now that you've killed a prize buck, what are you going to do with it? Walter Brown of Hattiesburg said he never eats his kill - but his daughter does.

"I give all my deer away," Brown said.

Stephanie J. Brown of Hattiesburg said her fixin's are fattening, but that is not what's on people's minds when they scarf down her creations.

"Recipes like the fried backstrap are very fattening, but it's really good," Stephanie Brown said.

Here are a couple of her recipes, with the help of her boyfriend, Jason Clifton.

Venison Roast

2 deer steaks

Poultry or All Season mix

2 tablespoons of Worcestershire sauce

Pat a couple of deer steaks dry with a paper towel. Take an All Season mixture with Worcestershire sauce and roast in a 325-degree oven at 10 minutes per pound.

Fried Backstrap

1-2 venison tenderloins

1 quart buttermilk

1 16-ounce bottle of Italian dressing

Flour, enough for coating

Salt and pepper to taste

Garlic salt

Cooking oil

Marinade meat overnight in buttermilk and Italian dressing, enough to cover the meat. Cut up into bite-sized pieces. Pour flour, garlic salt, salt and pepper into a bowl; mix well. Roll each piece in the mixture until the meat is well covered. Fry in oil until golden brown.

Originally published Thursday, December 15, 2005