I had 1.5” thick backstrap steak cooked rare off of 2 different whitetail bucks that bit the dust this year and one raghorn bull elk for supper three nights last week. All were great but the elk is a little tougher than the deer. Not a bad place to be when the freezer is stacked to the top with deer and elk steaks and your 4 year old tells you he wants backstrap and those asparagus trees for supper.
