Here is one of my favorite venison recipes, you leave the steak as a whole or backstrap cut into thirds so it leaves about three ten inch steaks, you can also use the inside tenderloins. ( this is pretty much up to you on what you use but it is supposed to be a thick steak) Then you can season to your taste, I like seasoned salt and seasoned pepper with a little onion powder. Light the grill and set on low, the idea is to cook very slowly. Rotate onto all sides then let cook until just pink in the middle.
Enjoy
Tight lines everyone
