Mornin' Kevin,
Now where I'm from and where my boys are still cattle ranchin',whitetails are thick as cowbirds.
Hard to drive your pickup and not lose a grill or fender.
We got lots of fine jerky around,most of the time.
Most folks would think those backstraps would be fine eatin',cooked on your grill like pork tenderloin.
Now hopefully he did a great job of field dressing and handling the meat.
Like these earlier posts said,you don't want to see any silver skin or fat on your prepped ham.
Some folks like to soak them overnight in whole milk and then rinse real well.
Zesty Italian dressing is preferred by some as a marinade.
Some folks make a standard practice of deboning.
A good rub is nice,but I'd go easy on the salt.
It is mighty lean and you don't want to dry anymore than you have to.
Some folks like to lay a layer of cheap fatty,low salt bacon on top during the cook.
Others like to spray or mop with oil for moisture.
Some folks like to smoke them in a small aluminum pan,so they can save moisture and spoon the drippin's back on the meat.
A sliced onion and a little apple juice in the bottom won't hurt none.
On the other hand,some folks use a brine-I don't.
My "coonass" relatives down in New Iberia would say that you need to inject with cajun butter sauce.
The Sam's down there sells it in 1/2 gal jugs.
You'd need to cook at least to 140� for bugs,but I wouldn't go over 150�max internal.
At 225�-250�,it'll probably take around three hours.
Slice it thin across the grain.
You could add a little of the strained au jus and a little apple juice to the warm serving pan.