PSE,

Deer steaks are usually better than the backstrap because the strips of meat are larger than the small chunks that you get with the backstrap. You need to cut it into stips about an inch wide, then filet the meat as thin as you can cut them (about 1/8 inch). If you thaw the meat about halfway, it makes the fileting much easier.

Marinade:

4 cut-up steaks for 12-24 hours in the following:
5 oz soy sauce
5 oz Worcesershire Sauce (however you spell that!)
3-4 oz Teryaki
a splash of liquid smoke
1 teaspoon of garlic powder
1 teaspoon of cayenne pepper

It' s a great recipe that I found online and I think it' s better than what you can buy at the grocery store. Enjoy...