Preparing and cooking Backstraps

The Backstraps from a whitetail are arguably the most delicate pieces of meat off a deer. Here is my go to recipe for Backstraps:
1.) Remove all the silver skin with knife (silver skin makes the meat tough)
2.) Marinate in milk overnight in the fridge
3.) Wrap the whole backstap in bacon and cook on grill (if you want to get fancy you can stuff it with cream cheese and jalapeños, then wrap in bacon)
4.) sit down and enjoy this fine delicacy