Take the entire backstrap from one side of your deer. The younger the deer, the better. Using a fillet knife, remove all sinew or silver-skin. Now cut into three, equal length "logs". Place some fine-chopped garlic, onion, and whatever other herbs you enjoy on a cutting board and roll each log in the mixture, after rubbing each log with a little olive oil. Now place the logs together and form into a single "log" and tie with boiled string or butcher's twine. Wrap the finished roast in bacon strips or even chicken or turkey skin. Secure with toothpicks. Dust outside liberally with coarse ground black pepper.
Place on a rack in a 375 degree oven for ten minutes, then reduce heat to 325. Roast slowly until inserted meat thermometer reads 110-115 (rare), about 45 minutes to one hour. Remove and let stand 10 minutes before carving thin slices with electric carver. Serve with your favorite gravy and sauteed mushrooms, baked potatoes and hot dinner rolls. Green salad goes well on the side! A good red wine is nice, for those who drink.
This can also be cooked on the grill or a rotisserie. If done on an outside grill, keep heat to low and turn often. This could drive prime rib off the menu on most fine restaurants! It's fork-tender.
