So the meat is a lot more lean,” Hansen says ... A lot of different seasonings and flavors work well with venison. For a tenderloin or backstrap on the grill, salt and pepper are a great start. Sage, ...

you'd get more crust but run the risk of it tasting like any other cut of red meat. This rule is especially important when cooking backstraps, the filet mignon of venison. While other cuts ...