One simple recipe for deer backstrap is to cover it in olive oil and salt, then let it sit for 20 minutes. Place the meat on a hot grill and paint with barbeque sauce. Grill one side for five to eight minutes with the cover open, flip and repeat.
Another way to grill backstrap venison is to cut it into chunks, place the chunks in a bowl and cover them with apple cider. Allow the meat to marinate in the fridge for two hours or more. Discard the cider, coat the chunks of meat in barbeque sauce, and put back into the fridge for another two to four hours. Heat the grill, wrap each chunk in a slice of bacon, and grill them for 15 to 20 minutes or until the internal temperature of the meat reaches 145 degrees Fahrenheit and the bacon is a little black.
A third recipe starts with marinating the backstrap in a emulsion of red wine, garlic, soy sauce, rosemary and pepper. Refrigerate for at least eight hours, then season with pepper and salt. Grill on high heat, turning the meat to sear it on all sides. Let the meat rest after grilling for five to 10 minutes to prevent dryness and improve flavor.