Venison back strap is revered as the best part of the deer by many, and I count myself in that crowd.
It takes some work to properly prepare a strap for cooking, but once all of the silver is removed and the other trimmings are done as needed it is a delectable cut.
I like to not only remove the white/silver layer along one side of the strap, but also remove a thin layer of meat/membrane from all of the other surface area of the back strap. I find that this removes any trace of gamey flavor. 
After properly trimming the cut of venison we applied a good layer of HillBilly Mojo Black Label rub and then cut the strap into 3 pieces. We then seared all sides in a cast iron skillet, applied the magic formula, a few pinches of HillBilly Mojo Hickory Smoked Sea Salt! This stuff, along with the HBMJ BLACK makes ALL the difference in the world. Your can taste the smokey rich flavor and when it's coupled with the large gains of dark smoked sea salt it ads a wonderful texture and culinary experience. We also add some fresh rosemary, wrap loosely in aluminum foil, place on fire at 475 for 18 minutes and as soon it hits 130 degrees, take it out.
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It's fast and easy tastes like it costs $50! More work goes into trimming the strap than anything else!
Stay wild and free
