A lot of good stuff on here already that I'm all about. Dales, bacon, and Sachere's make everything better. Here's one for a change up:
If you have the full backstrap instead of cutting it into steaks you can do it just like a pork loin in the oven, smoker, grill(low, low heat and wrapped in foil)
Just rub it w/olive oil, salt and pepper to your liking, maybe a little paprika(or Sachere's), maybe a little minced garlic if that's your style, then coat in italian bread crumbs and toss it in the oven at 400 and forget about it for an hour or so(depending on size of your deer). This just got me really hungry and motivated..........I'm going to have to pull one of the backstraps I've been saving out of the freezer! Still plenty of time to get another one....or three!
If you have the full backstrap instead of cutting it into steaks you can do it just like a pork loin in the oven, smoker, grill(low, low heat and wrapped in foil)
Just rub it w/olive oil, salt and pepper to your liking, maybe a little paprika(or Sachere's), maybe a little minced garlic if that's your style, then coat in italian bread crumbs and toss it in the oven at 400 and forget about it for an hour or so(depending on size of your deer). This just got me really hungry and motivated..........I'm going to have to pull one of the backstraps I've been saving out of the freezer! Still plenty of time to get another one....or three!