We get venison now and then from the guy who hunts on our place, and backstrap is easy to fix and delicious. We have marinated it in Dr Pepper, cut it crosswise in slices about 1/2 inch thick, seasoned, floured and and pan broiled it. Only needs a couple of minutes in a hot skillet, but a meat thermometer is recommended for safety, same temps as beef or pork (about 160F).
That sounds tasty.
Dr Pepper, eh? I’ll be darned.
I’m not really the cook around here, but my wife likes to try new things.