For New Years, I put a full venison backstrap on the smoker, and let it cold smoke for a bit. Then cranked the temp up to 410, and seared both sides. Been doing this for quite a few years, and I think I've just about got it perfected. It's tricky with venison, because it can dry out really easily. It's very lean meat. But when you cook it right and keep it moist, it's some of the best you've ever had. This one was money.
