Preheat the oven to 400 degrees F.

Lay the venison backs straps in a roasting pan and sprinkle liberally with salt and pepper.

Sprinkle the ground cumin over evenly and rub it into the meat uniformly.

Drizzle on the grapeseed oil and and rub it in as well.

Place the roasting pan in the oven for 12 minutes. Remove and cover with tin foil for 10 minutes to rest before slicing into thick slices and serving.