The back strap cut of venison is analogous to the tenderloin of a cow, which is one of the more prized cuts of meat. The back strap is the long muscle running along the back of the deer that is naturally tender and juicy because it isn't used as much as some of the muscles in the haunches and chest. Because the back strap is tender, it can be cooked in an oven without making the meat tough or dry.
Preheat an oven to 325 degrees Fahrenheit.
Season the back strap with salt and pepper to taste. Place it in a roasting pan.
Place the roasting pan in the oven. Roast the back strap for one hour, or until it is 5 degrees Fahrenheit fewer than the preferred level of doneness, as indicated by an instant-read thermometer inserted into the middle of the roast. Back strap will measure 130 degrees Fahrenheit for rare, 135 for medium-rare, 140 for medium, 150 for medium-well or 155 for well done.
Take the roasting pan out of the oven. Allow the back strap to sit for 10 minutes before carving it into serving-size slices. Serve the back strap hot.