What's the best (minimalist) way to cook venison, specifically the backstrap? A friend is trying to cook a recently butchered deer.   He was going to grill it, but was then advised that venison would do better with a slower cooking method.

The goal is a simple preparation - I'm not looking for recipe ideas, just the recommended way to cook deer backstrap to bring out its natural flavor.
You can cut it into medallions or leave it whole. This is a very lean piece of meat. You can handle it as a steak and fry it in a skillet. However the middle should be (medium) rare, whatever your steak preference is. I would advice against a slow cooker method, but I haven't tried it.

After frying it in the skillet, use the sticky bits to make a wonderful sauce (with some red wine).