I never really believe you could improve upon a backstrap, especially one from a blacktail deer. But it is possible if you stuff it with a mix of fresh tanner crab, mascarpone, capers, and a little lemon juice. I sealed it up with some pancetta, seasoned the steak simply with French sea salt and fresh cracked pepper, then grilled the whole thing with a light smudge of alder wood. Served with brown rice and garlic-roasted Brussels sprouts. The drink? The one thing worthy of such a fine meal - a healthy splash of The Macallan 12-year scotch.