Totally agree with EtR aboveLoin, rub salt, cook a few minutes each side to your preferred state (but rare/medium rare is better). Simple, tender, tasty!
Soak wooden skewers in water (to avoid them burning or catching fire)
Soak the whole pack of wooden skewers and then freeze the ones that you don't use.
Then, next time you want to make up some skewers, just taken some frozen, pre-soaked frozen ones out of the freezer and they're ready to use.
Voink balls. V for venison/oink from the bacon!!
Venison meatballs wrapped in streaky bacon cooked indirect with a dusting of a rub of your choice. Once cooked to internal temp of about 135-140f drop in a tray and smother with homemade bbq sauce to coat. Guaranteed they won't last long!!
Cooked before the sauce but forgot to take pic after coz they vanished!!
Stratts