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If you want to try something a little different, take a piece of the backstrap and let it thaw/assume room temp. Heat up a cast iron skillet to smoking hot, (can do it on a gas grill but takes a little while to get the skillet hot enough), while heating the skillet, simply shake on a mixture of salt, garlic powder& black pepper. Add a small amount of oil to the skillet and put the strap into the hot skillet. Should immediately begin to sizzle/smoke. allow the down side to carmelize (get a dark color) and rotate to next side, you make have to move the piece around the skillet (only one piece of meat at a time) to keep it on a really hot spot. Keep moving/turning until all sides are brown. Allow it to cool for several minutes. When cooled down start slicing off little medallions, you should see a cooked outer portion and a rare to dead rare center part, slices about 1/4 inch thick. The slices will almost melt in your mouth and have the texture of raw/rare tuna. If you wish instead of slicing them after they cool, wrap them in pastry dough and again salt/pepper/garlic the outside of the dough, then pop them in the oven until the dough browns on top. Venison Wellington, DELICIOUS.
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