Grilled venison back strap recipes?

I'm going to grill a very lean, tender venison back strap in a couple of days. Anybody have any good recipes or suggestions for the meal? Grilled venison back strap recipes?
Ingredients


1 lb venison


1 lb bacon


16 ounces Italian dressing


1-2 tablespoon Tony Chachere's Seasoning


Directions


1Cut venison into bite size bits.


2Cut bacon into 3-4 inch pieces. You may even want to cut the bacon strips in half, length-wise first, depending on the width of the bacon.


3Wrap each chunk of meat with a piece of bacon, using a tooth pick to hold in place.


4Place wrapped venison in a plastic bag and cover with dressing. Marinate over night.


5Place marinated deer balls on plate and sprinkle with seasoning.


6Grill until bacon is crisp, turning often. I found the easiest way is to use a fish basket, that way you can turn them all over at once. Another way is to use a skewer. No mater what method you use, watch for flare ups, since the oil in the Italian dressing will cause quite a blaze if you don't keep an eye on it. I walked away one time to get a beer and when I came back my balls were burnt to a crisp.


Grilled venison back strap recipes?
Rolled and Stuffed Back Strap


Use any flavor of venison for this recipe and make sure the meat is no more than 1 inch thick after cutting. Filet meat out with long knife until the meat lays flat, like a sheet of paper.





6 slices of bacon


1 medium onion (Vidalia), chopped up


陆 cup of celery, chopped up


1 teaspoon salt


1/8 teaspoon pepper


陆 cup of carrot. chopped up


On 1/3 cup seasoned bread crumbs


2 teaspoons parsley flakes


2-4 lb. venison back strap (Deer, Elk, Moose, and even Wild Pig)


4-slices of bacon (cut in half)





Fry the cut bacon over medium heat until crisp. Drain on paper towels and finely crumble. Reserve 4 tablespoons of bacon fat for later.





Cook onion, celery, and carrot in bacon fat until soft. Remove from heat and stir in crumbled bacon, breadcrumbs, parsley flakes, salt and pepper.





Spread veggie mixture evenly on meat. Pat mixture and roll up with the grain of meat. Tie loin with butcher string. Place bacon on top of roll slightly wrapped around meat. Put in roasting pan or above water pan in smoker.





Heat oven or smoker to 250 degrees the slower the better. Cook meat about 150 degrees (RARE) take off and wrap in tin foil. Wait about 30 minutes and enjoy!
we usually cook venison tenderloins in the crock pot, LOW and SLOW is the key to deer meat. we use one bottle of ketchup and one can of peaches in the crock pot with the meat, let cook for about 4 hours. the ketchup and peaches sounds gross, but it creates a wonderful BBQ sauce in the crock pot. i will be interested to see what kind of GRILL recipes get posted. good luck.
http://allrecipes.com/Recipe/Grilled-Ven鈥?/a>








Its really yummy
Never grill venison - it will get TOO tough