It is not always the case, If you can, try and leave the section of leg where you would cut a shank from on the bone. Then cook that the same way you would osso bucco, but cook it for about 5-6 hours. Im telling you, marrow and all, it is one of the best meals you will have.
My favorite way to cook back strap is to cut it into 1.5-2" cuts. Salt and pepper, and in a smokin hot skillet melt 1/2 stick of butter and 2tbsp olive oil. Cook the cuts 2 min a side in the skillet, while spooning the butter and olive oil over the meat. Finish in the over for 4 min at 400 degrees. Its unbelievable.
When I make ground with a deer, i typically will cut off all the fat and the silver seam (which gives in the gamey taste) and mix in 15% pork fat. This year I had someone tell me to mix in 30%......bacon. Highly recommend this one....HIGHLY.
