Here is a simple recipe you can use for your backstraps, tenderloins, steaks or other cuts. I say it is simple but it does take some preparation time but, the rewards are great. Things you will need:
1 - 2 Lb or Venison
1/4 Cup Worcestershire Sauce
1/8 Cup Liquid Smoke
1/4 Cup Dales or Moore's type Marinade
1/4 Cup Soy Sauce
1/4 Cup Pickle Juice
Cut your venison to your desired sizes. The smaller the cut the more marinade will get in the meat. Just not so small it can not be grilled. Place the venison in a plastic container that you have a lid for. In a measuring cup Pour in about 1/4 cup of Worcestershire Sauce, 1/4 cup of Dales or Moore's type Marinade, 1/4 cup of Soy Sauce, 1/4 cup of Pickle Juice and 1/8 cup of Liquid Smoke. Pour the liquid mix in the container with the venison. You can add water if you want the liquid to fill more of the container.
Next place the cover over your plastic container. Place the plastic container in the refrigerator for around 48 hours. This will give the meat plenty of time to marinate and soak in the flavors. I often take the container out of the refrigerator after 24 hours to rotate the venison. After 48 hours warm your grill up to a low temperature. Place venison on the grill to cook. I will then pour some of the marinade over the venison about every 10 minutes. This helps to keep the venison moist and from drying out.
Overcooked dry venison is not a good thing. I do this until I think I am about 15 minutes from done. The last 15 minutes I do not pour any more liquid on the venison. At this point you may want to add some type of season salt like Everglades Seasoning or some other type. Do not do this early in the process because the salt will dry out the venison. After the venison is cooked to your desired type rare, med rare, med, med well or well. Remove the venison on to a plate to serve. Once you cut into the venison you will notice how tender it is. Once you put it in your mouth you will notice how flavorful and tender it is. Enjoy!