Kimber, for broiler or stovetop you can try these.
http://www.channel4.com/player/v2/playe ... howId=6313 <<<you can stop at the part where he finishes the meat, but the pepper addition is very good as well and balances well with the meat
a variation to this is one I use all of time and it is very similar in cooking method to this one, here is how to do it...
season the backstrap with salt, pepper, garlic(I use powder), rosemary and thyme and then lightly dredge in olive oil and place in fridge for 2-4 hours to marinate. Take out of fridge and preheat broiler oven to 400. After the preheat is done, take skillet, lightly coated again with olive oil and to heat to high and sear the backstrap on each side using the stovetop,1-2 minutes just to brown it, similar to how he did it in his video--although, your not cooking here like he did, just searing the outside to seal in juices. You will use butter after you finish searing as he did in the video with the pan removed from the heat. After searing lightly wrap the backstrap in foil and place under broiler for 6-8 minutes for medium rare--how venison should cooked. It will melt in your mouth and the flavors are amazing.
To add I always soak mine in milk and get great results.
