Cut the back straps in 3" pieces then pound the cut ends until they are around 3/4" steaks. The should be.about 6" wide. Get the grill hot. Kosher salt and fresh cracked black pepper. Bout 1 minute, turn 90°, then over. Take them off rare. Put a pat of butter on top and rest in a foil tent. You can cut them with a fork. Folks won't believe it's venison.


LUCK:::; When presistence, dedication, perspiration and preparation meet up with opportunity!!!
- - - - - - - -A government big enough to give you everything you want, is big enough to take everything you have. Thomas Jeferson - - - - - - - -