[Ambishot]

Pronghorn and deer taste a bit like sage, so I found that an Andouille sausage recipe complimented the meat's flavor since it calls for sage anyways. Usually, the meat from the quarters work well for sausage.

I usually save the backstrap for steaks. All you need is a decent marinade recipe, then you're in business.

Also, +1 on the smoker. There's nothing like smoked goose during the holidays.