Start by slicing the backstrap into 1-inch or slightly thicker medallions. Heat your Traeger grill to 375 degrees. Season the backstrap with salt and pepper on both sides. Mix the soy sauce, balsamic vinegar, and honey in a small bowl.

Slice the backstrap into thick medallions.

Drizzle or brush on half the mixture over the backstraps and place them on the hot grill. Grill for 3 to 5 minutes, then turn. Drizzle or brush on the remaining soy sauce mixture. Grill an additional 3 to 5 minutes or until the backstrap reaches medium-rare. Move the backstrap to a warm plate, and loosely tent with foil to rest.

Brush the venison with the soy sauce, honey and balsamic vinegar mixture.

Pour 1/2 cup of the oil into a skillet over medium-high heat. When the oil is hot enough to make a slice of garlic bubble and sizzle (about 325 degres), add the remaining sliced garlic. Fry for 3 to 5 minutes until the garlic chips float and are crispy. Take care not to burn the garlic.

Move the garlic chips to a paper-lined plate. Pour in remaining half cup of oil. Add the bay leaves, star anise pods, mixed peppercorns, and chili flakes. Heat the mixture until the oil gives off a toasted pepper aroma and the flakes start to sputter. Remove from heat and let the mixture rest for 5 to 10 minutes.

Simmer the chili flakes, peppercorns and star anise in the garlic flavored oil.

Scoop out the bay leaves, star anise pods and peppercorns if desired. Serve the backstrap by spooning the warm chili oil over each medallion at the table. Top with fried garlic chips.

Garnish with diced chives if desired.