venison backstraps for stew?

i want to make some stew but only have backstraps. think that will work?

It would, but man that hurts

Yea, it will work but seems like a waste of good backstraps. The regular stew cuts like the shank, neck, and shoulder are tougher but have more flavor. That's why they make good stew meat and burger. Backstrap is more tender and has a more delicate flavor.

I do it all the time. But I do prefer it chicken fried.

Perfect choice on cuts! had a package last winter i forgot about in the freezer here,
used for stew, cutoff the burnt part of meat if any, cube up like you normally do if
thats your style of stewing? We marinate our backstraps before cooking, cheap HEB
spicy italian salad dressing..... No one goes away hungry here!