Here is the most simple melt in your mouth deer recipe.
Slice your backstrap into 1/4" thick slabs.
pre-heat your oven to 375*
roll out Club crackers to a coarse dusting mixture
make a light egg wash with milk
add the meat to the egg wash
remove and dust with the cracker, a gallon bag works nice for this.
pre-heat a cookie sheet in the oven with a very thin oil glaze
lay the backstrap on the cookie sheet and bake until you see some red color show through the top then turn over.
cook for a few minutes more pulling the meat when a med-rare color is present.
I assure you that this will become your next favorite quick camp dinner.
sides are what ever trips your trigger, baked potato and sweet carrots does it for me.