If you can't grill it, put a bit of olive oil in a teflon pan, add ground pepper and salt. Give it some heat and then place the 3/4" loin slices in, press slightly to get the salt and pepper in to the surface of the meat, flip and finish to medium rare. PLEASE don't gobbely gook this up with foreigh flavors....save that for the other cuts of venison. After you've tried this and then prefer the other ingredients, then, hey, diversity is what makes the world go round, and you are forgiven (but I personally feel it's because you're beyond redemption...)