Open a nice bottle of California Zinfandel and let it breath. Cut the backstraps into 1.5" thick medalions, dry rub and let them sit at room temperature for 30-45 minutes., In the mean time...Prepare a hot fire using lump charcoal, melt a couple of sticks of butter, and prepare a board sauce of olive oil, chopped fresh thyme, rosemary, fresh chopped garlic, S&P to taste..When the fire is hot...hit it with the leaf blower to remove most of the ash, then coat the medalions with melted butter and seer directly on lump charcoal..No grill...baste in butter again when its time to turn em over...3-4 minutes a side maximum because rare to medium rare is what you want. Wrap in foil to rest for 5-10 minutes. .. Pour yourself a glass of Zinfandel while you wait. Open the foil and roll medalions in the board sauce to get rid of some of the charcoal bits and add more flavor. Plate em up, top with a touch of elk juice . Enjoy with your favorite side dishes. Bon Appetit.