My wife was real reluctant on trying venison too due to a horrible experience with it many years ago. A friend of mine gave me this recipe and she loved it! I've experimented with a few other methods and she now eats it just fine.

Venison back strap
• 1/2 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 2 large stuffing mushroom caps, wiped with damp towel, stem removed
• Venison back strap
• Salt and pepper
Sauce:
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1/2 cup dry red wine
• 1/2 cup beef stock

In a small skillet, heat butter and oil over medium high heat. Cook mushroom caps 3 or 4 minutes until just golden, turn them and set to sides of pan. Add the meat seasoned with salt and pepper and cook 3 minutes on each side for medium rare. Remove steaks and caps from the pan and cover with loose foil tent to keep warm and let juices distribute. Add butter and flour to the pan and whisk in wine. Scrape up drippings, reduce wine for half a minute, then whisk in a little beef stock. Thicken sauce another half minute, then remove from heat.
To serve, top each steak with a mushroom cap and pour a little sauce down over the top.