Here's what I like to do:
- Fill up my pan/skillet with about 3 or 4 TBS of tallow.
- Fry 1 onion (sliced) until just done with some salt and pepper to taste.
- Turn the heat up to high and cut the backstrap into little medallions about 3/4" thick and throw them in with the onions.
- Fry for just a minute or so on each side, keeping the venison nice and rare in the middle (the ONLY way game meat should be eaten) and finish with a little more salt and pepper to taste.