Backstrap..

I got a great recipe from here awhile back. You may want to search for it, but this is what I remember: Cut into 1 inch thick pieces, marinade, wrap in bacon, put on grill and sear to medium rare, add brown sugar to caramelize. Good luck.

for venison backstraps I usually cut them up in thin strips then marinade in 1/3 part OJ, 1/3 part red wine, and 1/3 part soy sauce for about 12 hrs. Then on grill then put sesamee seeds on each and cook for 1min each side

im just glad nobody suggested stuffing it with a jalapeno and cream cheese and wrapping it in bacon, i treat it like a steak.

Try injecting it with melted bacon drippings then grilling to med rare

dont have much more to offer than what you got already but can +1000 do not over cook.

wife believes if you dont cut medallions, deep fry and cook with biscuits and gravy you are just wasting the meat

The point I was trying to make was it seems like in every..."I have(ingredient) what should I do with it?" thread, the wrap it with bacon or stuff it with cream cheese comes up.

i know this is late...but John Folse has a recipie called Deer Bombs in his "After the Hunt" cookbook.....its similiar...but the marinade is what made it.....holy smokes its good.....really, its a little toooo much flavor unless you are serving them as an appetizer.

i cooked it on New Years Day as an appetizer for our family - its incredible. (marinate for 2-5 days....i did 4)