Sear all sides of the back strap in lightly oiled cast iron skillet and place in a 350 over for 15minutes(rare) or 20 minutes(med rare). Remove the meat and set aside to rest. Deglaze the pan with beef bullion(unless you have venison bullion), add a shot of bourbon and heavy cream and reduce. I like to cut the back strap into medallions and serve with the bourbon sauce over it with oven roasted potatoes and a green salad. Any juices from slicing the medallions should be incorperated into the bourbon sauce. 
The resting is critical, the sauce is optional, and the cast iron is not up for a vote much less discussion!
Raw is best
When I cut up venison or antelope, I always have a small saucer of soy sauce and another of pickled ginger. Bits and bites for the butcher, I say! Tartare!
And one of my favorites is to take the front shanks, freeze 'em solid, then saw them up with the meat saw. Cut into 1 1/2 inch segments, bone and all. We are gonna make osso bucco cowboy style. Get out the big cast iron dutch oven, fry up a coupla diced slices of bacon, then turn the heat up until the grease starts to smoke. Sear both sides of these bone in cuts of meat until they are almost blackened. Reduce heat, add half a bottle of decent red wine. In layers a pound of your favorite mushrooms, and a pound of pearl onions. Add some salt, black pepper, and garlic to taste, a couple bay leaves, and pop the lid on the dutch oven. Place this whole mess in the oven at 200 degrees for 5 hours without opening the lid....and you better hope you got seatbelts on your chairs.
All the tendons and ligaments slowly cook down to a rich jelly, the meat becomes amazingly tender, and the marrow in the middle of the bone is greasy goodness in the extreme, but thankfully there is very little of it. serve with roasted potatoes, roasted squash, and crusty bread to mop up the rich gravy.
