My husband loves to hunt. Are there any special techniques for grilling venison?

Game is much leaner than commercial beef or pork, so however you cook it, you need to compensate for its inherent dryness. That generally means adding some sort of fat. For example, when grilling venison steaks or medallions, I always marinate them first in a mixture that contains at least 30 percent olive oil or vegetable oil. I also almost always wrap venison loins or steaks in bacon or pancetta, or if making shish kebabs, I place bacon pieces between the chunks of meat. When smoke roasting a leg or shoulder of venison, wrap it in aluminum foil after the first couple hours of cooking; this seals in the moistness. And why not add a couple of tablespoons of butter before wrapping up the meat?