How to cook venison

Couldn't decide if here or the F&DB would be best for this, but figured I'd ask the hunters first since I probably don't want the craft beer, duck fat, and blonde roux crowd's answers anyways.

I brought home some stuff out of my grandpa's freezer, and there was some back strap, deer ham, and tenderized steaks in there. I've eaten it plenty of times growing up, but never cooked it myself. My poor sheltered wife turned her nose up at it, but I want to cook a great venison meal to change her mind about it.

How would you prepare the three cuts mentioned above?


The long version is that I was at my grandfather's this weekend, and since my Granny passed about a month ago, he isn't going to be doing any major cooking. He eats breakfast at Hardee's every morning with about 10 other senior citizens, and drives to the hospital for lunch every day, and just fixes a sandwich or something for dinner. He has his own health problems and standing for an extended period of time to do anything, much less at the stove, isn't comfortable. So he was cleaning out his deep freeze, actually my Mom and her sister did this a few weeks ago and tossed anything that was really old out of there. Everything was dated, and they were finding stuff buried in the bottom from 2004. Mainly just old vegetables. But I was there, as well as one of my cousins, and we both brought home a cooler full of stuff. Blueberries that he grew, a bunch of pecans, some corn, okra, other veggies, and the deer meat. And we're going back to visit in a few weeks again and I'll be returning his cooler to him and bringing my own to fill back up. I also saw some frozen fish in there that I'll bring back with me, but there were several other vacuum sealed packages of venison.