Deer Backstrap seasoned with Mexican Seasonings and smoked until medium rare. Then the venison backstop is sliced and served as deer tacos on a tortilla with fajita vegetables and a Gringo Green Sauce. Backstrap Tacos Recipe - 1 venison backstop trimmed and halved - 1/4 cup Malcom’s Grande Gringo Mexican Seasoning - 1 medium yellow onion sliced - 1 green bell pepper sliced - 8oz white button mushrooms sliced - 3 roma tomatoes sliced - 1 dozen flour tortillas - taco size - 8oz Gringo Green Sauce*