Blackbuck meat

Was lucky enough to get my first blackbuck this weekend.
I have 4 quarters, back straps and loins in the cooler.
Do the back straps make good steaks? Or should I just make sausage out of it all.
Never had it before and not sure what exactly to do with it.
Thanks y’all

Yes, they're good but the meat is too lean for cooking on coals.

Slice the backstraps into steak about 3/4" thick and dredge them in flour. Heat a saute pan or cast iron skillet (with your favorite oil or compound butter) and cook them a minute or so per side (medium rare).

Remove from heat and serve.

Cook the tenderloins whole and slice them into medallions at the table.

I shot one last year & cooked the tenderloins the same way I do venison. In a cast iron pan, blackened rare. The flavor was fine. Like mild venison but it was tough/chewy

Very good meat

We treat it just like any other venison, it's good. Mix 10% beef fat into the ground for a little binder; allows you to grill without foil.

Exactly. And when we are making hamburgers per se, its our favorite choice of meat for the job.