As my name infers, I know a good deal about preparing wild game. Here's my favorite hardwater feast.
Venison Back strap- Fillet Mignon style
One package of back strap, sliced bacon, salt, pepper, garlic powder (or cloves pressed) one finely sliced onion, round toothpicks
Rub backstrap steaks with spices, and wrap steaks with bacon slices. They should look like fillet mignon at this point. Use the round toothpick (I've found the square break too easily) to pin the bacon on. Place bacon wrapped steaks in zip lock bag with sliced onions and refrigerate for one day. These are best over charcoal, but the key is to not overcook them. Cook over well-ashed coals slowly..when red juice starts to form a puddle on the top of the steaks, they are very close to done.
