O.K. Let's hear your favorite ways to enjoy venison. I learned a new one in Iowa this past Nov. At first I thought this guy was a dumb&^% for cooking backstrap this way. Take the strap and cut it into approx. 3/4 to 1 inch round cutlets. Mix Italian (I thought you'd like this part Cary) bread crumbs and Lemon Pepper seasoning. Take straps and coat with breading and then deep fry until just medium. When I first walked up to Sam's cabin and heard the guy tell me it was deep fried backstrap I nearly wanted to throw this guy in the Skunk River, but then I took a bite of it. I've gotta tell you that it was out of this world!!!! Who would have ever thought it??? Some of the guys from Minnesota said that they've also used Cajun Shore Lunch with good results too. Try it, yuo'll probably be surprised!!