Marinade in Italian Dressing for 24 hours, then grill them over real live charcol. Wait, don't grill them. Just kinda walk them by the grill. Blood rare. Right before you take them off of the grill...er... I mean right after you walk by the grill, season generously with Lawrys Season Salt.

This is the recipe that won my skeptical wife and five kids over. Wife (and I quite frankly) had had our share of gamey venison and so I wanted desperately for the meat to taste good because I knew it would be pointless to keep hunting if nobody would eat it(and because I had fallen in love with hunting in a big way). Anyway, it's a family favorite now. We cut tenderloins, backstraps, and the hindquarters into steaks (everything else is sausage) and grill it all the same way. My wife always orders her beef steaks well-burnt, but she confesses that rare is the only way with venison (it's lean and it gets dry in a hurry). We also serve it this way to lots of venison virgins and all the skeptics are shocked that it tastes so good.