i don't have the exact specifics. i got it from a buddy who ate at mario batali's (i think) restaurant in new york and then bought his book. he gave it to me on paper at one time. but, i've been winging it ever since as its pretty basic.
the backstraps get cut into larger chunks. i would say about 2 inches wide. big enough so that when you grill them on super high heat, you can keep them on long enough to get a nice char/sear on the outside yet have it medium rare on the inside. the meat is marinaded in garlic (minced, powder, sliced or chopped, whatever... but, not garlic salt), rosemary and/or thyme (fresh is better), black pepper and olive oil. i like it to be a nice long marinade of 24 hours or more. make sure you take it out of the fridge and bring it to room temp a few hours before cooking. salt generously then grill it on about about as high as you can get your grill until medium rare. for those with awesome grills that get to 800+ maybe that's overkill. mine gets to about 600 and does the trick. let rest. slice nice and thin on the bias then dip in the reduction or drizzle some on the plate and over the meat.
sorry about not having exact measurements on the reduction. but, its red wine, sugar and spice. lets say 1 cup of red wine to 1/2 cup sugar. i believe he originally told me cloves and cinnamon for spice. i've gone without cinnamon and i've substituted pickling spice (lol) once or twice when i didn't have cloves. not too much of either though. i would say 5-10 whole cloves and a tsp of cinnamon. reduce down to a nice syrup consistency. remove the cloves. it takes a good 30-60 minutes depending on the wine to sugar content. drizzle over sliced meat. tis venison candy!
i've searched on the internet. i can't find the exact recipe with the red wine reduction. but, the below video about covers the meat part.
http://www.marthastewart.com/252193/mario-batali-grilled-venison-recipe
