Bacon Wrapped Backstrap
The backstrap is cut from the top of the deer located on each side of the spine. It’s equivalent to the loin section off a cow or pig. I’m not sure where the name back strap originated, but I’ve always heard it referred to as backstrap (so that’s what we call it).
As far as deer meat goes, it doesn’t get better than fresh backstrap. You can cut it into steaks just like beef fillet, slice it thin for pan frying, or (my personal favorite) leave it whole and smoke or grill.
For the full recipe visit, How to BBQ right