Ice age the venison for 7-10 days.
Cut a 1/3 to 1/2 section of the backstrap. Carefully trim all fat and silverskin. Coat with olive oil. Season liberally with Montreal steak seasoning. Smoke on a pellet grill until the internal temperature reaches 110 degrees. Remove from the smoker and let rest for 10 minutes covered with foil. In the mean time, heat up a cast iron skillet a temperature known as D*MN HOT. (It is best to do this on a burner outside due to impending smoke.) Sear the backstrap section for about 2 minutes on all 4 sides. This should bring the internal temperature to around 130, although 125 is fine. Take it off of the pan and let it rest for another 10 minutes loosely covered with foil. Slice it thin, and be prepared to break up fights for the last piece. It will go quick.
In all seriousness, my wife is a very reluctant wild game eater. She finally tried this with an open mind. She said she loved it. And, coming from her, that is saying something.
