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If I'm cooking backstrap for me it's just salt and pepper and just above rare. If I'm cooking for non-venison eaters or those who have never tried it think blue cheese and bacon. I dont cut the backstraps in medallions but cut them more like a loin, either 2 or 3 pieces depending on the size of deer. Butterfly it open and stuff it with blue cheese, feta works too, then wrap it to close it up with bacon using tooth pics to keep it closed. I've had people who swore they didn't like venison go back for seconds and thirds.