Grilled Backstrap Venison

Mix all ingredients in a large zip-lock bag and refrigerate overnight. The next day, get your grill nice and hot. Remember that venison is a very lean meat so you don’t want to overcook it. Lay the venison on the grill and cook to your desired degree of doneness. An internal thermometer will help you be more accurate. Rare is 140 and well done is over 160. I pull the meat off about 10 degrees under what I want, then cover it with foil for about ten minutes. The meat continues to cook, but the juices redistribute and the meat is more moist and tasty. Serve with grilled onions and peppers.