RE: The eating question.
They taste real good. Milder than wild venison.
However tenderness is very variable, and has no correlation to age, gender, cooking method or animal condition.
The Backstraps can be like rubbber or they can be so tender that they melt in your mouth.
I've never figured out why this is so.
Best way to prepare is to send to your butcher and have it "Corned" (Corned Beef style.)
Then roast it.
This is seriously good stuff.
Slow casseroling also works.

Man I'm getting hungry.

We ate the backstraps and they were tough...