Cut them into as many butterfly chops(1/2") as I can get out of them.

1" chops for the grilling, usually.

I have several receipes but our favorite seems to be the simple method.

Merinade in olive oil and soya at room temprature for 30minutes prior to grilling.
Sprinkle:
Garlic Powder & Onion Powder
Cracked Black pepper or Montreal Chicken Spice (montreal steak spice we find it a little salty with the soya).
Heat grill on high 2 minuteson side1 (gives you nice grill marks) and then flip to side one and reduce the heat to med for 5 minutes. Flip back to side one for an additional 2-3 minutes. Remove, place on plate and wrap in tin foil to finish.

We love garlic in my house and cut up raw garlic to be eaten with the steak(call them mints...). Great on its own though and way better then BEEF!

butterfly into chops, marinade in red wine, lemon juice, prepared mustard, garlic, olive oil, salt and pepper and pan fry in a grill pan for 2 mins a side. very tasty

I cut mine thin, salt&pepper garlic and fry them quickly in butter
mmm mmm mmm good

Baste with olive oil...sprinkle with Garlic powder, lemon pepper, and Cabela's chipote mesqite seasoning, let it sit for a few hours.....grill to med rare..YUM!!!!!!!

marinate whole loin in olive oil, chopped garlic, S&P
sprinkle with Montreal seasoning
melt tbs butter in large black iron frypan
do not over cook - venison is better rare
you'll be a poacher

Yes! Montreal Steak seasoning is the best!

Almost all of our big game stks ,chops and tenderloin is boned and trimmed ready for the fry pan.I dip the meat in scamled egg then roll them in dry bread crumbs mixed with garlic salt/onion powder and seasoning salt.drop them into a med heated fry pan with lots of butter [not oil]When the blood comes through the visable side turn them and eat with A-1 Steak sauce. Great stk sandwiches.I hang/bone/cut+wrap all of our meat.removing the bone and proper handling ensures NO WILD TASTE reguardless of buck size ,age ETC.............The mulie in my profile was as tastey as a young doe and he was pushing 300lbs dressed.Harold[shot with .250 Savage]

Fletch NY,

You're right!! I tried it last night.

I cut a strap in half, then 1 of the halves I cut into steaks. The other half I left whole. Seasoned them the same way and put them on the grill. The strap that was whole (sliced up after grilling) was SO MUCH better that the pre-cut medallions. It was the best grilled venison i've ever eaten!

Thanks for the tip,
TXMM

Glad you enjoyed it. I did a couple out in Idaho like that for a whole bunch and they were all like what the 'ell did ya do to that to make it taste so good, and I think it is easier too. I love venison!!

Peace out