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All this talk about using a Crock-Pot for backstrap bein' a mortal sin reminds me of being slapped along side the head at the dinner table by my old man for using catchup on my steak. "My Lord boy! That's steak, you don't ruin it with catchup!" Similar mentality. Was fine for my dad to use A-1, but a mortal sin for me to use catchup. Folks claimin' using a crock-pot is a sin while recommending Marinades for two days, wraps and rubs. Slow cooking is a sin, but smoking is okay. Try to feed 12-15 folks delicious venison tenderloin all at once. Ain't gonna happen at home with the limited resources most of us have other than a slow cooker that is able to cook a whole backstrap at once. While slow cookers do tenderize tough cuts, they also can enhance tender cuts, just like marinades, rubs and smoking. They also are a great way to make great venison very easily, regardless of the cut. I suspect those citing slow cooking a backstrap in a crock-pot is blasphemy, have never had it.
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