Had some backstrap from Winchesters antelope he got 2 weeks ago. It was absolutely wonderful.
I took a piece of backstrap about 6" long. Soaked overnight covered with buttermilk in the refer. Took it out and let it dry. Smoked it @175 for 2 hours. let it normalize to room temperature. Rubbed it with extra virgin olive oil and then coated it with ground sage, garlic powder and black pepper. Preheated BBQ to 550 to 600. Cooked the backstrap for 2 minutes on each side. Crusted outside and pink inside with a smokey flavor and it disappeared before I thought to take a picture.
Thanks to Winchester and I still have a couple more pieces.