Venison... did somebody say venison!? It cooks basically just as regular beef but the fat content is almost non existent so when cooking remember that. No need to filter the grease because there is none. Best recipe I have for backstraps is to wrap them in bacon, add some some soy sauce, garlic, onion and sprinkle brown sugar on top and bake in a glass pan. Melts in your mouth! But we use ground venison for everything you use beef for.