This grilled backstraps recipe by Jacob Pollock uses the best part of the deer to create heavenly flavors.
Venison backstraps, cut to 6-inch lengths
1/8 cup Worcestershire sauce
Salt and pepper to taste
1 stick butter
Place chunked backstraps in a large bowl. Fill halfway with milk, then add water until almost full. Add Worcestershire sauce and desired amounts of onion, salt and pepper, and garlic. Melt butter and add to mixture. Allow meat to marinate for at least four hours, puncturing often with a fork to allow the marinade to soak in. Remove and grill to desired doneness.