Check the backstrap periodically with a meat thermometer until the temperature ... you need to get creative not to get bored with the second best cut of deer (after the shanks, of course).

However, venison backstraps are much leaner than beef ribeye. It is a coveted cut of meat best served medium rare (between 130 and 135 degrees Fahrenheit). When cooked to a higher temp than that, the ...

Where the backstrap of a deer is the equivalent of the beef ribeye, the tenderloin is the filet mignon. The location of the cut on a deer doesn’t get much work so the meat is softer to the touch.

And of course, the favorite cuts of venison for most hunters would be the backstrap, or loin, and the tenderloin. Both are really lean cuts of meat, but the tenderloin is – as its name suggests ...

The majority of cuts you'll encounter — like the backstrap ... Pro tip: if you're planning to make deer patties, you'll need to add some fattier meat like beef or pork to help the mixture ...

This tender cut of meat can be sliced into venison filet mignon steaks but typically the whole backstrap is cooked as a whole loin due to the lack of connective tissue and the tendency to dry out ...