While I love the taste of venison, I have only cooked with ground meat such as brats and chili, never cuts of meat. Grandma used to make a roast that I loved, but again... I have never actually cooked anything like that with venison. So, yesterday a coworker gave me two venison back-straps and asked me to let him know how I end up preparing them so he can try to copy it. I thought I would ask the fella's who know best... the BBC Chefs!
What's your best recipe? I need as many details as you can give so I don't screw this up. (Thanks!)