We've done this and it is very good:

http://allrecipes.com/recipe/grilled-venison-backstrap/


Similar recipe:


Ingredients:
Deer backstrap.
Bacon- thin sliced and cheap
toothpicks
cream cheese
Kikoman terakyi-soy sauce marinade
garlic powder (not garlic salt!)
pepper
pepper-Jack cheese- thin slices
1 link of deer sausage- cut or shredded into fine pieces.
Jalapenos- remove seeds and cut into slivers
onion- Cut into slivers 1in long
meat tenderizer mallet

Lay the backstrap out and cut 3/4 in filets.

Take a meat tenderizer and beat until the meat is flattened out to the size of a softball.

Now dip the meat into a shallow dish of the Kikoman marinade. Then dust with garlic powder and pepper.

Now spread cream cheese on one entire side of the meat. The more the better.

Now sprinkle some of your shredded deer sausage in the middle.

Add your onions and Jalapeno slivers. I usually us 1 or 2 Jap. slivers and 2 or 3 onion slivers.

Now take one side of the meat and roll it all up like a sushi roll.



Wrap the roll in bacon and secure with toothpicks.

Now cook on the grill until the bacon is cooked like you like it.
About five minutes before you think they are completely done add the slice of pepper jack cheese to top of each roll and let melt.

Remove and cool for a couple of minutes (the cream cheese will be very hot)
and enjoy.

yes

we do it with duck breasts too. pretty amazing.

Close, but I'd sear the medallions in an iron pan in real butter. Then serve 'em with sauteed mushrooms and steamed asparagus.