Submitted by: Steven Glen T.
- 4 lbs. Venison Back Strap or Tenderloin
- 1.5 Cups of Virgin Olive Oil
- 4 Tbsp Soy Sauce
- 4 Tbsp Montreal Steak Seasoning
- Slice into ½ inch steaks soak in salt/vinegar water for 1 hour.
- Pour water off, rinse and pat dry.
- Place venison into marinade for 2-4 hours.
- Grill 3-5 minutes (low heat) on each side or to your personal satisfaction.