Backstrap and tenderloin are the most tender cuts on the deer. They are also the most subtly flavoured, so make sure not to overpower them with too strong a marinade.
Try something like this
The loin is perfect for slicing into even sized medallions to grill or cook in a pan with a lightly flavoured butter (lemon and thyme).
Alternatively try the fillet chopped raw as a tartare – mix with small measures of chives, ketchup, mustard, chopped capers, Tabasco and an egg yolk to make an amazing, refreshing starter.
This meat is best cooked to medium rare at most, as any further cooking will dry the meat out.
To add to this order simply return to the shop and continue shopping.