Tonight's dinner is brought to you by venison backstrap, in two different preparations. Pictures of the grilled backstrap will be forthcoming, but I wanted to brag on venison carpaccio. This is the practice of taking thinly sliced back loin muscle (more frequently beef), lightly pounding it flat and paper thin, then salting and oiling the slices, so as to "cook" and cure it. It is finished with a spritz of lemon juice with a sprinkling of salt and fresh ground pepper. "Raw" is the name of the game, but tender, safe, and most importantly delicious. Served well with crusty bread, or as a side to a salad