Grill-Roasted Venison Backstrap

A deer backstrap grill-roasted indirectly over an apple wood and lump charcoal fire in a kamado-style outdoor cooker. The marinade consists of red wine and balsamic vinegars, soy sauce, olive oil, chopped garlic, fresh thyme, fresh rosemary, salt, and pepper.

Char-Griller Akorn Kamado Kooker: http://amzn.to/2oCGhvg

Maverick ET-732 Wireless BBQ Meat Thermometer: http://amzn.to/2nEY3sR

Akorn Grill Cover: http://amzn.to/2nbGDIA

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