If you want something to do with backstraps here is one of my favorites from the book "The Complete Venison Cookbook" by Webster.
Take a backstrap and split into two pieces lengthwise. Using Kitchen string tie the two pieces back together (so it will cook faster)
Now Make a garlic salt with Kosher Salt and at least two cloves of garlic. Crush the garlic and grind in the salt until it is smooth. You shouldn't be able to see any garlic particles only salt. Add black pepper and rosemary. Use about equal parts of garlic salt and pepper. Add about 1/4 part of rosemary.
Now coat that backstrap. Use lots. The object is to make a crust of herbs to keep it juicy. Bake at 350 until a meat thermometer reads 149 degrees. Let rest for about 10 minutes before cutting.
Now it would sound like this would be salty as hell but once you knock the crust off it's just right.