Seems to me nobody does. Every recipe includes wrapping it in bacon, or stuffing it with something. I like changing it up as much as the next guy, but I've even read where some people make their jerky out of the backstrap. What? Yea, what a waste. I guess some people over cook it.

I agree, I usually heavily marinate it, tenderize it, bacon wrap it or fry it - all things which I would never do to a good quality steak.

I made the mistake of getting a couple of deer that I had processed's backstrap done into the sausage stuffed bacon wrapped and smoked backstrap from Carls this year. Problem is, the first one of them I thawed out, by the time I got it warmed up/cooked on the grill, it was WAY overcooked and tough. So I have a bunch of this smoked stuffed backstrap in the freezer that I have no clue what to do with.

I like it rubbed with a little olive oil and salt&pepper cokked over a HOT grill until med. Rare.

^^^THIS^^^

I also did some that was *lightly* rubbed with EVOO and Montreal Steak seasoning

Gotta really beat it down and don’t over cook it. Prepared right it’s as good as any filet mignon.

Jerky isn’t a waste if you like jerky.

I'll pick "Me" for 1000 Alex.

Let's not exaggerate . But seriously I like a good backstrap. I grilled the ones off the buck I got this winter and it was very good.

One of my favorites.

I cook it just like I do a steak.

Inner loin< back strap< Beef filet

You got it backwards.

I marinate in soy sauce and minced garlic.

Of course med. rare. Is there another way?

I'll take mine tenderized, double battered and fried.

It ain't a beef steak, so let's quit trying to compare the two.

Grilled is good, but it's no where close to a filet or ribeye.

It makes one hell of a sauce picante. Bout the only way we cook it now. On occasion we throw a little in a hot skillet and fry it.

I cook mine whole on the grill to a medium rare, after I've let it age in the fridge for at least 2 weeks. I roll it around in dales and cover it with montreal steak seasoning. I put some pecan wood on the coals and I sear all sides first and then set it off to the side. Just soon eat it as a steak. I love it. 3FFARMS, you should age one for 2-3 weeks and then try it. People who don't care for deer meat have eaten mine and were blown away. Makes some great au jous when you cover it with aluminum foil in a pan and let it rest for about 30 minutes.

i like mine in a cast iron skillet cooked in the oven ,

The inner loins off the little fork-horn buck I killed this past season was some of the best, if not THE best, meat I've ever put in my mouth (there's a hanging curveball for someone...)

Did not marinate it at all, in anything. simply brushed them both with EVOO, then did one with plain ol' kosher salt and fresh ground pepper, and the other one with a light dusting of Montreal steak seasoning. absolutely incredible.

My method is to cook it indirect on the KJ till the center hits 140ish. Pull it and let it rest a few minutes. Cut into thickness you like. You can cut it with a fork.

For the record, anyone who soaks a backstrap in zesty Italian dressing or anything of the like is not allowed in my house.

∆∆∆ x2