Good eating right there, I like the back straps cut in to 1/4" thick chops done in butter in a cast iron frying pan with a little garlic, salt & pepper.
I,m back out sitting until dark.
Now take the pan keep it hot, add a little water to pull all the flavors from the pan, turn the heat down add a some red wine (for venison I like a Cab or Zin) the amount depends on how much meat you are cooking, reduce the wine, then add a little corn starch for thickening. Once the wine is the thickness you like (gravy), take it off the heat, add some butter blend together, pour over meat and have some nice bread for slopping up all the goodness!!!