Take your backstraps(whole, not sliced cubed or anything) and marinade them in Italian Dressing with your favorite Cajun seasons. After a minimum of 24 hours of marinading, wrap them in bacon and secure the bacon with toothpicks. It should take about 1lb bacon per strap. Fire up your grill, and heat it up to 300F, take some bark from a shagbark hickory and place them either on the coals in a BBQ, or over the drip guards on the gas grill under the rack. Now place the backstraps on the grill. Cook to your desire, but stay away from well done. We all know venison is better with some red in it. ENJOY
Have to try that with moose or bou straps. Sounds kinda tasty. Thanks!