Venison Steak

If it's a back strap you can grill it like a beef or pork tenderloin to your liking. My father in law always takes a muscle from either the shoulders or hindquarter (can't remember) and cuts that up into steak pieces as well. We'll skewer those on kabobs.. primarily so there aren't little pieces of venison falling into the flames.

I do them all the time, marinate in something acidic for at least 4 hours, then hot and fast until medium. Any cut thats good in beef will vome out good this way

The best venison I ever had I asked what the marinade was: 

Montreal steak spice
Can of coke
soya sauce
olive oil

marinaded it for 48 hours. We grilled it like any other steak and it was amazing!!

I've done it since and it's the only way I'll cook it, FWIW. 

Hot and fast, keep,fairly rare. Those will be good even if overdone but will be chewer than I would like. Just like beef is how I would go here. Actually like lamb would be a better comparison. 

Marinate then hit and fast to medium rare.

I've found apple cider vinegar, olive oil, some spices and a splash of Worcestershire sauce works good as a marinade. We've done some kebabs that turn out great! +1 on the medium rare, be careful once you get to medium rare it can go to medium quick!