This is a really delicious way to prepare venison on the grill. Served with a touch of horseradish on the side...it's a winner for sure.

 Total Time

 4 - 12 hours to prepare and apply the marinade

 10 to 15 minutes to cut, cook and serve (See Pro Tip below)

Ingredients

• 1/4 cup Springboro Tree Farms traditional maple syrup
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 tablespoons horseradish
• 2 tablespoons soy sauce
• 1 clove garlic finely chopped (ok...we cheat and use minced from a jar...it works fine)
• Salt and pepper
• 4 venison backstrap steaks (or any other meat of your choice)

Directions

• In a glass dish, marinade container or plastic bag combine all the ingredients. Add the meat and coat with marinade, seal the container and refridgerate for 4 to 12 hours...turning / recoating the meat a few times along the way.
• Pre-heat the grill to HOT...then back the heat down a bit so you don't burn the marinade.
• Re-apply salt and pepper to taste (we generally don't need to do this for our taste)
• Grill the venison as desired
• Pro tip: venison is best medium rare (IMO). Not pictured here, but if you're in a hurry, one way to accomplish this is to cut it thin (1/2 inch max) on the diagonal before you take it to the grill. With this approach you're about a minute or so per side away from a really great dinner.