Venison Backstraps With Red Onion Glaze

2 lbs. backstrap of venison  
1 c. diced red onions
1/4 c. olive oil   
1/2 c. red wine vinegar
2 T. Kosher salt  
1 c. port wine
1 T. cracked black peppercorn
1/2 c. white sugar 

Method: Remove all tacky membrane from meat and rub with olive oil, salt and cracked peppercorns. Grill the backstrap on high heat for 20 minutes. Prepare sauce by combining all ingredients and reducing to a thick syrup. Slice the backstrap and serve with toasted baguettes, topped with the onion glaze.