How do you cook a deer backstrap on the grill?

* 2 boneless, skinless deer backstraps, about 1 pound each

* 2 tablespoons olive oil

* 1 tablespoon Worcestershire sauce

* 1 teaspoon garlic powder

* 1 teaspoon onion powder

* 1/2 teaspoon dried oregano

* 1/2 teaspoon dried thyme

* Salt and pepper to taste

Instructions

1. Preheat your grill to medium-high heat.

2. In a large bowl, combine the olive oil, Worcestershire sauce, garlic powder, onion powder, oregano, thyme, salt, and pepper.

3. Add the deer backstraps to the bowl and toss to coat.

4. Place the deer backstraps on the grill and cook for 5-7 minutes per side, or until cooked to your desired doneness.

5. Serve immediately with your favorite sides.

Tips

* To ensure even cooking, use a meat thermometer to check the internal temperature of the deer backstraps. The meat should be cooked to an internal temperature of 145 degrees Fahrenheit for medium-rare or 160 degrees Fahrenheit for medium.

* If you don't have a meat thermometer, you can also use the touch test to check the doneness of the deer backstraps. Gently press the meat with your finger. If it feels firm to the touch, it is done. If it feels soft, it needs to cook longer.

* Deer backstraps are a lean cut of meat, so they can dry out easily. To prevent this, baste the meat with the marinade during cooking.

* Serve deer backstraps with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.