And if you were to poll 1,000 whitetail deer hunters and ask them to pick their favorite cut of venison—their trophy cut—odds are that the majority of them would select the loin—a.k.a. the ...

Tender cuts of deer meat -- like backstrap and tenderloin –– have very little intramuscular fat to baste and tenderize them. "When searing, don't use super high heat," Corrie Duffy cautioned.

A whole venison backstrap deep-fried over open flames in the heart of the wilderness! The crispy crust, juicy meat, and fire-cooked aroma make this the ultimate ASMR feast!