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Ok for the roast, I like to put in in a crock pot. But it with some sauteed onions, 5 bouillon cubes and season all.. And cook that sucker as long as you can.. I usually put it on in the morning to have for supper that day.. Or the night before for lunch the next day..
For back strap either fry it up or.. slice it up real thin, marinate it for a night, and grill it up.. Both ways or excellent..
And if you have the fillet's cut em up, wrap em in bacon, marinate them for a night, and put them bad boys on the grill.. and you got the best thing you ever tasted..

I cooked one last night it was awesome. I heated a little olive oil, and added some seasoning to it. I then injected it with the mix, and coated the outside with the rest. Seared it in a pot then put it in the oven with a cut up onion and a little bell pepper. Set the oven on 250 a let it slow cook for about 2 1/2 hours. My daughters even loved it. It was very tender and moist.

As for back strap, deer roll ups. Slice thin then beat with meat tenderizer. Slice onions thin, and jalopenos. put a little of the onions and the Jalopeno then roll it up and wrap it with a small slice of bacon. Grill on pit till bacon gets crispy.

fried back strap its the best!