This is what Ted Nugent is obsessed with: The Great Backstrap. What is there to say, really? I mean this is the primo cut of meat on a deer, elk, caribou or other four-footed cervid. It is lean, tender and requires nothing more than fire and salt as seasonings. Cooked medium-rare and seasoned simply is how I cook most of my backstraps, but I will often pair it with a sauce, a number of which are available here.
For general tips on cooking venison steak, here is an article on the subject I wrote for Petersen’s Hunting.
Below are some other venison backstrap recipes I enjoy.