I have no idea about cooking Axis any ideas?

I keep it simple.Batter and fry it like chicken,but remember,when you think its almost done,take it up.The worst mistake people make with wild game is to over cook it.It is very lean and cooks muck faster than beef or pork.Also,cut it into smaller pieces(2 inch steaks) and wrap with bacon and a sliver of jalapeno,held in place with a tooth pick,thow on the pit and man,life is good.

Throw some backstrap in the crock pot and cook on low all day with your favorite seasonings. Cut into small strips and make enchiladas. My kids loved them.

Very good meat. Like said above. do not over cook, medium rare is as far as I want to cook Axis unless cooked moist as in pot toast type cooking, or in burger meat.

Tartare, Grilled, and chicken fried are my favorites.

by far my favorite way is the backstrap or tenderloins thaw it out and drain, coat with Montreal Steak seasoning heavy, put in ziplock bag overnight in fridge. Take it out of fridge for couple hours to let it get to room temp before cooking. Grill over medium heat to rare or medium rare, slice cross grain thinly and serve with your favorite potato and veggies, any leftover makes great cold sandwhiches.

I flour coat the steaks, brown them off in a pan with a little olive oil, then throw them in the crock pot. Add a chopped onion, a couple of chopped poblano peppers, some mushrooms, a packet of french onion soup mix, and 3 or 4 cans of Golden Mushroom soup. Cook on low for about 6 or 7 hours. Serve over rice. It just melts in your mouth. You can use with the roasts as well, just cut them up into steak size pieces.

If you're referring to Axis backstrap...please don't do anything like chicken fry them. I get so tired of hearing that answer to everything. Yes, it's easy, but you get very little (true) meat flavor and all that grease is just gross.

For backstrap or tenderloin, try to preserve the flavors of the meat by doing simple marinades or basting the meat during the searing process. Take a backstrap, cut into a 5"x5" piece (probably 2" thick naturally). Used coarse Kosher salt and fresh group pepper, liberally on both sides. Last time (this past wednesday) I also added some smoked garlic salt. Prepare a non-coated skillet on high heat with about 4 tbsp of olive oil. Turn on the broiler in your oven and set the rack @ 2nd to top. Place the meat into the skillet and begin to sear. Add a fresh herb or blend of herbs to the oil, such as Herb De Provence or rosemary/oregano sprigs. Sear the meat on both sides, for about one and a half minutes, spooning the seasoned oil on to the meat as it sears. Remove from heat, cut off a pad of real butter, place it on top of the meat and throw the whole pan into the oven. Cook for 3-6 minutes to your desired temperature. I don't go more than 4. Remove pan, remove meat and place on cutting board, allow to rest for 5 minutes.

Place same pan back on to high heat, throw in some sliced onion and sliced white cap mushrooms with a pad of butter. Saute for 3 minutes. Add salt and pepper. Deglaze with a medium red wine. Allow to reduce on high heat.

Slice Axis. Sauce. Serve with fresh green beans, tossed in a garlic/tomato blend. That Sir, is a $28.00 meal.

If it's ham steaks, fine, beat the crap out of them, dredge them in flour and such, then cook. Those suck.

Wow Im gonna be busy trying all these but sounds like it will payoff thanks guys.