Properly killed and processed wild game is the best. I like my back straps about 3/4 inch warm to the room, seasoned and seared in a cast iron skillet on high. When the blood comes out the top flip over and throw a small cup of wine over it, put on a cover and remove the heat. Comes out an incredible medium rare every time. If anyone wouldn't like that they have to be nuts. In fact I can hear the fan coming on in the kitchen which means that skillet is about to get hot. I do the dishes...she does the cooking