It's all good. I like the sirloin tips left whole for roast, grilled steaks cut from the tender center-ham muscle, all of it. Ground is great for tacos, burgers, whatever. I like ham meat sliced into strips for stir-fry, sliced paper thin for gyros or Phillie steaks, or cubed, breaded, and fried. Backstraps are great any way you fix them. My favorites are butterflied into steaks or left whole and grilled medium-rare, or sliced into medallions, pounded, and fried in cast-iron with some fried taters and cornbread. Tenderloins like the backstraps. I've even oiled a tenderloin with sesame oil, rolled it in black and white sesame seeds, grilled medium-rare and served with pickled ginger like tuna. The whole shoulders make great smoked, pulled bbq. Deer meat is great any way you fix it as long as you don't overcook it.
