Originally Posted by
megasupermagnum
I honestly could not tell deer from cow side by side. And mushy is definitely not a way I'd describe a backstrap. I cook mine the exact same way I do steak. Cut about 1"-1 1/2" thick, marinade in olive oil and garlic, and grilled with salt and pepper, and any other seasonings I feel like. I've been experimenting with wood chips in tin foil for a bit of a smoker effect in the grill too. The result is a great, juicy steak, not at all mushy. Don't overcook, anything past medium rare is ruined in my opinion.
Tip: cut against the grain of the meat, not with it. This makes it more tender, not as stringy.