A pard of mine dropped a backstrap off for me last night, just for me as my Wife will not eat Deer (Another story) Looks to be about 3 pounds.

How to cook ? (Remember 1 person)

Appliances available: BBQ grill, propane deep cooker, oven, or iron skellit (sp)

Of course if you want to stop by, cook it and return a smaller portion to me, your more then welcome. (Gramps, stay at home)

slice it about inch thick and chicken fry it,after that you will start hunting.

Pan fry them as medallions. They are very tender.

Pan Fry in bacon grease ?

I'd use butter to pan fry 'em.

this. maybe a little balsomic reduction on them, but not much.

Cut into strips, tenderize with a meat hammer, and soak in a mix of 1 cup milk, 1tbs baking powder, and 1 tsp salt for one hour in a bag in frig. turning occasionally. Then chicken fry in a skillet with a small amount of oil (no more than half way up meat - about 1/4 inch deep). I batter it with 3 parts flour to one part corn meal and black pepper to taste. Don't use additional salt as it is in the milk solution. The milk solution takes any game taste out of any type of venison. Don't remember where I learned this but have used this method for years with great results. Highly recommend.

Tried the medallion fry idea

About 8 slices of the strap

Tough!

My absolute favorite way is simple. Cut into 1/2"-3/4" thick steaks, salt and pepper, then grill them over coals till rare or a hair more done.

It's way more tender if you tenderize them with a tenderizing hammer, pound them out a little. Your choice on batter. Simple is just roll in flour which is what we do normally when hunting. But, you can do a normal chicken fry batter with egg wash and flour. Pepper, salt is fine but you can add other seasoings as you like, maybe a little garlic and onion powder. Put a little canola oil in a frying pan and go. Make sure you don't over cook vension too, it's very lean and can definitely get dry in a hurry.

Did you cook them rare?

When ever I fry it I pound it thin between some ceran wrap.

Cut it into steaks and Grill rare.

BigBob,
Yep

I always hammer them out alittle bit first. I could eat'em all day every day. I do pretty much this recipe, it's alot simpler than it sounds.
http://recipecircus.com/recipes/Catgurrl/WildGame/Bonnell39s_Venison_Backstrap_with_Shiitak.html

I like to marinate and grill my backstrap. Try this recipe....it's delicious.

http://m.allrecipes.com/recipe/50931/grilled-venison-backstrap/