Originally Posted by
flyinlowe
The key is not to overcook it. Many people think that venison cannot be eaten medium rare like a cut of beef. That is false.
I usually cook my backstraps whole and don't cut them into steaks. One recipe I use on steaks and whole back straps is to marinade them in 1/2cup of olive oil mixed with 1/4 cup of soy sauce. Then I add montreal steack seasoning. Get your grill nice and hot and drop them on and go just a couple minutes per side, maybe less depending on how thin/thick they are.
No matter what you do don't over cook it.
I second the "DO NOT OVERCOOK" statement and leaving the backstraps whole. Nothing beats the grill IMHO. I've done backstraps in a combo of teriyaki and soy sauce and also done them in italian dressing, but my favorite is just a good steak rub. Get the grill HOT so you get a good sear. How long you cook it all depends on the thickness but if you are going to err, err on the side of rare.
My kids will scoff at a t-bone but gobble up backstraps or anything venison. Nothing gamey about it, it's called FLAVOR!
Good luck and enjoy!