The Blue Board

Sprinkle some Chad Kelly on it

Not at home right now but I have a awesome stew recipe. When I get home I will post it.

We have this type of sauce called "hurt me bad" up north, but you likely won't find it. Best way I've had it is by soaking it in the marinade of your choice then cutting it into little slices and grilling it.

If you're using backstrap, here's a crowd pleaser I prepare all the time:
Whole strap set out to reach room temp
Season with s&p and garlic powder, or you're favorite beef steak seasoning
Heat cast iron skillet over medium high heat
Add equal parts butter and olive oil
Add a sliced red onion (or 2)
Season with s&p
Sautée until they start to brown. Do not burn. If the pan is smoking, move off the heat for a minute.
Once the onions have carmelized, remove from pan and set on platter in warm oven
Get skillet back up to med-high
Add a tablespoon of butter and olive oil
Sear whole strap on every side. About 2 minutes per side. Venison is best served rare or medium rare.
Remove whole strap from pan. Slice into 1-1.5" medallions
Put medallions back into pan and sear on both sides. This takes 30 seconds, depending on how thick medallions are and how you like your meat cooked.
Remove medallions and put on platter with onions
Get pan hot again, just to the smoking point
Pour in 1 cup of Balsamic Vinegar
Stir constantly while deglazing pan
You want to reduce this to less than half of what you started with. If the pan is real hot, it'll reduce down quickly. As it gets to less than half, it'll start to thicken up. If you go too long, you'll be left with a molasses-like glaze. That's fine too.
Pour over medallions and onions
Serve
Enjoy.