I originally was going to make honey pepper steaks, but found this leftover bottle of goodness in the fridge, my reasons for having it in the first place long since forgotten. Hmmm, it's so crazy it just may work.
I prepare the meat the same way for either ham or backstrap steaks. Trim fat and sinew, hit with tenderizer mallet, soak in icy water for thirty minutes, pat dry, and toss in marinade.
Let the meat get to know the marinade for a few hours. Fire up the gas grill until it's good and hot. Cook two minutes on either side for medium-rare to medium. Tent tinfoil over the meat for a few minutes then serve.
Try this marinade once and hope you have more venison in the freezer. Otherwise, you may start wondering if your truck insurance is paid up next time you see a doe feeding on the side of the road.
Enjoy!
