Okay, last weekend was buttermilk in tri-tips. This week I am doing venison backstrap or tenderloins (not sure which is in which packet). In days gone by I would flour them up and fry up with some sauted onions but in days gone by I didn't have an egg...[p]I know first hand that venison will dry out if not prepared properly since it so lean. With that being said, does anyone have any ideas on how to prepare 'em, egg-wise? What temps am I gonna be cooking at? What internal temp will I be looking for? Should they be done indirect or direct heat? Marinate, rub or both? Please give as much detail as you can or any recipe you've ever heard of. [p]Experimentation is what it is all about.