1 – 10.75 ounce can condensed tomato soup
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1/4 teaspoon dried thyme
1 1/2 pounds venison steak
Preheat grill for medium heat.
In a small bowl, mix together soup, sugar, lemon juice, oil, Worcestershire, garlic powder, and thyme.
Place steak on lightly oiled grill rack over medium hot heat. Grill for 6 to 10 minutes, uncovered, turning once. Brush often with soup mixture. When done, allow to rest a few moments off the heat.
Transfer any remaining sauce to a small saucepan, and heat to boiling. Serve with steak.