Grilled Venison Backstrap

Ingredients

• 2 lbs venison backstrap, cut into steaks
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Nonstick cooking spray

Directions

1. In a large bowl, combine the olive oil, garlic, oregano, thyme, salt and pepper. Add the venison backstrap and mix until everything is evenly combined.
2. Heat a grill to medium-high heat. Spray the grill grates lightly with nonstick cooking spray.
3. Grill the venison backstrap for 4-5 minutes per side, or until the desired doneness is reached.
4. Remove from heat and let rest for 5 minutes before serving.

Interesting Facts

• Venison backstrap is the tenderloin of the deer, located in the back of the animal.
• Venison backstrap is a lean cut of meat and should be cooked quickly over high heat to prevent it from becoming tough.
• Marinading the backstrap in a flavorful mixture helps to tenderize the meat and add flavor.