Venison Marinade

For 2-3 lb venison:

3/4 cup soy sauce
1/2 cup red wine vinegar
Juice of 2 lemons (1/2 cup)
1/4 cup Worcestershire sauce
1 tsp. black pepper
2 T. dry mustard
2 garlic cloves, minced, or garlic powder in a pinch

Oil for grilling


Works well if you marinate backstrap/steaks for 48 hours.  Remove meat from marinade and bring to room temperature.  Pat dry with paper towels and rub meat with oil and grill.  Let sit for 10 minutes before serving.

Source:  New York Times venison marinade recipe, tweaked to make sense.