Meat is meat and man's gotta eat. We eat a bunch more ground than steak.

Yep.

Agreed.

Grounding backstrap is the equivalent of putting ketchup on a fine steak, sure you can do it, but it doesn't mean it's right.

I think if you ever had a 2 week aged backstrap cooked up filet mignon style, you wouldn't grind it anymore.

Grind it all, no added fat, just lean.

I' live alone and can't eat all the deer I shoot cause I enjoy other fair re; BEEF and pie!!!

I give most of it away to friends and customers. I'm lucky enough to hunt on a place where we need to shoot a bunch of deer. I donate most to Hunters For Hungry.

Truth is , my place is LOADED with Axis and really, I shoot 1 a year to eat myself all winter I eat, Chili, sloppy joe's, spaghetti sauce, meat loaf, stew, oh, and pan sausage with blackstrap molasses on it.

I will put beans in my Texas Chili before I even consider such blasphemy. I told my teenage son there are 3 things that will cause me to slap you upside the head regardless of where we are.
1) Let me see you with a flat billed cap on.
2) Let me see you wearing droopy drawers.
3) Let me even hear about you grinding venison back strap.

It's your meat. Do with however you like, it will definitely taste good.

My favorite meal as a kid was mom's chicken fried backstrap in the cast iron skillet, home made mashed potatoes, and cream gravy with the left over batter still in it.

She would let me do the tenderizing mallet when I got old enough.

Can I get a amen!

Yes sir X- 2

Grinding backstrap........downright shameful.

My wife cubes the backstrap, marinates it for several hours in Stubs beef marinade and using bell peppers, onion and mushrooms, makes venisonkabobs.

Try it!

Thanks I will sounds damn good.

I go the idea from a video - but i did this a couple times lately and had great compliments on both the Tenderloin and the backstrap. I left if whole - didn't butterfly or add any stuffing. I used a spike tenderizer - not the mallet on the backstrap.

Soaked it in milk overnight - which we all know is normal. Then marinated in a red wine (none in particular) chopped up fresh rosemary and some pepper. Let it marinate for a few hours.

Pulled it out and and seasoned it like i would a steak. I used a mesquite coal direct heat bbq pit to cook it. Medium to medium well - and damn, it was good! Out of about 20 people that tried it as appetizer they all loved it!

I love fried backstrap and after eating it this way i seriously may not be frying any up for a while - it was that good!

Just passing a long an idea.