Venison backstrap - I marinate 8 hours in Italian dressing, then butterfly and stuff with shrimp, wrap in bacon, then bake or grill. Never cook venison too long, it wants to be medium rare

Tenderloins, the steaks? I will satue those with some chopped bacon, then add Marsala wine and finish cooking. Remove the steaks and add a few big handfuls of fresh spinach to the pan juices, cooking just until wilted and serve that over pasta with the tenderloins.

Also venison stew or chili is very very good! I have the Kill it and Grill it cookbook that has some pretty good recipies, too.

Enjoy your venison!

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