-Clean all fat and film off of backstrap(buck or doe). You will lose about a third of the backstrap.
-Cut into 2"x2"x6" pieces
-3 table spoons of balsamic vinegar
-3 table spoons of extra virgin olive oil
-1 packet of meat marinade (mccormicks or I use safeway brand)
-2/3 cup of water
-mix vinegar,oil,marinade,and water in 1 gallon freezer bag.
-add venison strips
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-Let sit in refrigerator for 24 hours
-pre-heat grill to 600 degrees
-place strips on grill for about 45 seconds on each side
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-remove from grill
-slice into serving size pieces(very similar to seared ahi)
-enjoy with a side of soy sauce and wasabi
-another option is to partially melt blue cheese crumbles on top(I have not tried this yet)
Click to view attachment

damn that looks good...

uh,,,YUMMMM!!!!!

Wow that looks good

It tastes better than it looks. This backstrap was from a buck I shot on tuesday in Texas so it was never frozen.
I was introduced to this last week at the hunt, and they used some meat that had been frozen from last season,but it was just as good as this fresh meat.