I hunt with a butcher, and he doesn't eat venison, because he gets all the T-Bones he wants for free. He is the head of the area Hunters for the Hungry, so he donates all his meat...he even cuts up hundreds each year for them.
For the past couple years, he's been giving my his backstraps and I've been donating some meat to him for grinding. (I know...it's a rough job...but somebody's got to do it<img src=icon_smile_big.gif border=0 align=middle>) So, this year, I killed 4 deer, and he killed 3...so I ended up with 14 whole backstraps. I've been experimenting with how to cook them easily...and I've found it.
Take as many butterflied backstrap steaks as you want to eat. (Butterflied is when you cut a chunk of backstrap about 1.5" thick...then cut that nearly in half...then fan it out like a butterfly)
Pound them vigerously with a meat mallet. Then marinate them in A-1 steak sauce for 24 hours. Put a little oil in an iron skillet...get it hot...then cook the steaks fast. Add black pepper. I like mine rare in the middle, so it only took about 3 min per side.
You will not be disappionted.
Backstrap recipe...The best I've ever had.
