cut in roast size marinate in verners put in oven pan add some water to pan like 1/5 inch or so and cook at 350 till its done i have no idea what temapture deer reqires .PS id realy get more advice im no expert on deer.This is just what id do if it was me
back loin? If so, that is tender meat. Venison in general, if not slow cooking should be cooked rare, otherwise it gets tough. Cut to Steak or roast size, season as you wish and grill it. I prefer Montreal steak seasoning throw some shrooms, onions, peppers in foil with butter and then pile that up on top after it's cooked.