RE: what do you do with your backstrap?
Cut 3/4 inch steaks all the way down it.....sprinkle both sides of the steaks with Tony Chechere's Creole seasoning and grill til pink in the middle. Only do as much as needed for the meal because reheated venison gets tough quick.
If you have a problem with any of your backstrape...PLEASE feel free to send it to me!!!!!