Pronghorn backstrap recipe needed

[alsatian]

Does anyone have a pronghorn backstrap recipe they will share?  My son took a buck and I took a doe about a week ago near Gillette, Wyoming.  We had a roast off the back leg Sunday night which was quite good.  I thought it tasted like good venison.  My wife and oldest daughter thought it tasted better than venison AND different than venison.  I'm not sure I could discern much difference: maybe it had more of a "zing" or spiciness than what is in my venison.

Any pronghorn recipes will be welcome, though in the absence of pronghorn specific recipes I'll just employ my venison recipes for similar cuts of pronghorn.

[Ramrod]

alsatian, the only pronghorn meat I had was given to me. I found it slightly sweeter tasting but similar to venison. There is no reason to change your favorite venison recipies. I like to marinate the backstraps, then grill or broil them, brushing them with more marinade or with BBQ sauce. I want them still pink on the inside. Then slice thin across the grain, Yum, yum.