We eat backstrap at least once a week.
And frequently serve to lodge guests.
Deer, Wapiti, Chamois, Tahr etc Treat them all the same.
I like to cut it in 1 inch thick slices. Coat in flour and sear on a cast iron pan or BBQ. Biggest crime is to over-cook by leaving on the heat too long, then they dry out and taste a bit like cardboard.
The flour seems to keep the meat moist inside.
I like them rare.
Usually with onions, garlic, black pepper and salt and liberal butter.
Also treat some of the rump cuts in the same way, and one cut out of the forequarter.
Fat spring spiker or a weaner hind/doe/nanny are the best. Followed by almost any animal that is in good condition i.e. fat and healthy.
Man this is making me hungry.