RE: what do you do with your backstrap?
Here's a couple I like:
1. Bacon wrapped medallions
Slice back strap in 1 1/4" slabs or so, wrap in thick bacon (held on with toothpick), sprinkle montreal steak seasoning and garlic on top. Toss on the grill.
2. Weinerschnitzel
This is a receipe given to me by a Hungarian buddy, his grandmother taught him. (also good with duck, goose, sage hen, and various other deer/elk parts, etc.)
Cut backstrap as mentioned in above receipe, hammer out with course mallet, hammer again with light mallet (until meat is lace like in thinness, but not falling apart). Flour, egg, bread. Add seasonings to bread crumbs if desired. Fry in 1" olive oil or fryer until golden brown.
Sauce: use a 1 quart serving dish, 1 cup olive oil, 1 cup water, 3 fresh squeezed lemons, 4 tblspns minced garlic (fresh is best). Sprinkle some season salt in, add a dash of hot sauce, several dashes of oregano. Mix thouroughly, and spoon liberally onto schnitzels. Goes well with rice, steamed veggies and red wine.