If grilling outside, keep backstrap whole. If grilling in a cast iron grill pan, cut the backstrap in half to fit in the grill pan. Heat the grill pan over medium-high heat and lightly spray with avocado oil. Place the backstrap down and do not touch for 7 minutes. Flip and repeat.
Use an instant read meat thermometer in the thickest part of the backstrap to ensure it reaches 115-120F minimum. Remove from grill pan and allow to rest on a clean plate, covered with tinfoil for about 5-10 minutes for juices to redistribute. Meat will continue to cook as it rests. Slice into medallions and serve.
If you have friends or family that aren’t exactly on board with the gamey flavor of venison, preparing it in this method may be just the ticket to changing their minds. Brining or marinating venison through acidic means or in a buttermilk solution, will help to remove the gamey flavor. The backstrap, I liken to filet mignon on beef. It is tender, juicy, and best served on the rare side.