I knew my brother hadn’t tried much venison when he agreed to give up some backstraps from his first deer. Either that, or he was feeling particularly generous at the time.They are the absolute creme-de-la-creme filet-minon-type cut of venison. Chopped and butterflied on the grill, with light olive oil and seasoning, three and a half minutes per side on high. I had backstraps and beer for dinner and im thrilled about it. Thanks brah. Freaking splendid!