So I grilled a backstrap from a 190lb buck

how did you cut it

A bigger buck like that I usually fry them. That way I can pound the hell out of it

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grilled it med heat until med+

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Keep it at med rare

Huge backstrap pieces I cut into 4 quarters marinaded in milk then seasoned with worshistire and others. Delicious but too tough.

I would say you overcooked it as well

I thought it was a little undercooked to be honest. It didn't look over cooked. So can those bigger ones be a little more tough like hogs?

It looked like a med piece of meat. I think I didn't put the heat hight enough from the get go.

How many minutes did you grill it?

Was the deer running before you shot it?, such as being run by dogs?

I usually fry or pan sear small pieces. The first time I pulled it off it was still bleeding. I'm pretty sure I should have had my heat higher and seared it.
I think the deer was about 3-4years old so probably pretty old. Can I take the overcooked pieces and put them on low heat covered and turn into roast type meats?