Ingredients:

1 pound of venison backstrap, in one or two chunks
1 tablespoon Splenda brown sugar substitute
1 teaspoon garlic powder
¼ teaspoon ground ginger
½ teaspoon onion powder
1½ teaspoon instant coffee
½ teaspoon salt
1/8 teaspoon pepper
½ teaspoon paprika (sweet smoked)

Dressing:

½ cup light ranch dressing
1 tbsp. mayonnaise
1/4 teaspoon dill weed
parsley (fresh if available)
1 ½ tablespoon fresh lemon juice
1 teaspoon Dijon mustard.

Directions:

Mix together all the dry ingredients. Score the venison in a diamond pattern, then rub the dry mix into both sides of the meat. Place the venison in a stainless steel or other oven-proof skillet and brown on each side. Meanwhile, have the oven heated to 475 degrees. Once the venison is browned, put the skillet in the oven for about 5 minutes. Remove from the heat and let rest for several minutes before cutting. Check temperature. (An internal temperature of about 140 is medium.) Slice into thin strips. Serve with a dressing made from light ranch dressing, stirred together with dill weed, snipped fresh parsley if available, fresh lemon juice and Dijon mustard.