You cook your backstraps in butterflys, Try to cut the straps into larger pieces, 6ish inches. cook it whole and cut it up afterwards. Less surface with cooking "toughness" and you can get a perfect pink center. It's the only way i cook them.

Great post Scott. That will help a lot of people this season.

What does the canned meat taste like? How do you use it? I have some family members that dont care for venison. Was hoping that they might like this.

I agree with this big time. I only completely process steaks but I leave the loins whole.

One other suggestion is to learn the different charateristics of the meat in the rear hind quarters. When you cut completely through the hind in that way you are creating layers of good steak with layers of not as good steak so the meal is uneven. I seperate the various muscle groups trim the silver skin and then you should be able to tell the good from the burger. Just my suggestions.

Very good post that may save some folks big dough!

One last thing use a very, very sharp knife. It makes a world of difference.

Tom

One other quick note. Another thing that I've been doing lately is to just after dressing it and cleaning it I'll remove the tenders right away and put them on ice. My experince has been that they turn brown and nasty from sitting around with the water on them and what not.

Again, just a suggestion.

Tom

What a great post, thank you very much. I kinda tought myself over the years how to do it. Backstraps are a no brainer. I wasnt too sure what to do with the hind quarters so i would just wing it, but now i know what im doing on the next one.

Good post, I learned something new. I always tried to cut the meat off the hind quarters without removing them first. I will now remove the hind quarters before cutting them up. Makes sense, it will be a lot easier to work with.

Quality posts and pictures here.
Being a former chef in a French resturant, I process all my own animals.

Nice job with the instructional post! Thanks...

Great post. Much appreciated. I'm thinking of doing mine myself from now on as its just getting too expensive at the butchers.