Coat 'em with olive oil, so salt and pepper will stick. Toss 'em on a hot grill and get a good sear on the outside. Pull them off the heat when they are rare to medium rare. (just like your beef steaks) Can't go wrong this way.

Bacon wrapping has its merits though. Yum.....baaaaaaaaaaaacon. Just do not over cook the venison.

Bob