The backstrap off a deer is similar to filet mignon, according to Harry E. Moran II of the West Virginia Trophy Hunters Association, because it is tender, healthy and delicious. If you enjoy the taste of venison, you will probably devour backstrap.

Deer meat -- also referred to as venison -- is tender, moist and flavorful when prepared by knowledgeable hands. When it hasn’t been, the result is a dry, tough and unappetizing dining experience. Ensure a tender piece of deer meat is served to your family and guests by following a few basic steps in its preparation.

Venison steaks provide a delicious, lean alternative source of protein to beef or pork. The smaller size of the venison steaks, however, makes it difficult to cook a big steak properly without overcooking. To make a larger venison steak, you can butterfly the meat so it opens up.

Deer meat, or venison, is known for its lean, tender texture for steaks and roasts and its strong flavor in jerky and sausages. A commonly overlooked part of the deer, however, is the ribs. While deer ribs don’t have as much meat or fat compared to pork or beef ribs, they still have plenty of flavor.

Deer, or venison, is a very lean meat that offers a healthy alternative to beef and other higher-fat meats. You can eat deer in the form of chops, steak and ground meat to make burgers. Cook deer burgers much like you would beef or turkey burgers. They are versatile and can be seasoned to suit your taste.

Venison refers to the meat from deer, elk or antelope and is an alternative meat source with less fat, cholesterol and calories than traditional beef, pork and lamb.

Deer ribs often get discarded because hunters don't know how to cook them. The ribs are large and have a lot of connective tissue. The ribs are also very lean, but brining or marinating adds needed moisture. Venison is a good source of niacin, iron, vitamins B12, B6 and riboflavin.