LAST EDITED ON Mar-09-09 AT 02:52PM (MST)[p]Here is a good one for the grill. I am no butcher, so I often end up with a lot of big tough "roasts" after I finish cutting up my deer. I will take one of those "roasts", cut it into steaks and use this recipe and it is really good.
Start with 2-4 deer steaks with all fat and silver skin removed. If you are using backstraps leave as they are, if using a tough cut of meat take a very sharp knife and lightly score steak into a 1/4" by 1/4" grid (like making you own cubesteak, just don't cut too deep and go all the way through). This will make the steak more tender, and allows for more surface area for marinade to soak in.
Marinade recipe
1/3 cup olive oil
3 tablespoons Montreal Steak Seasoning (McCormick's)
2 tablespoons soy sauce
1/2 tablespoon minced garlic
I also like to add some tabasco, cayenne, red pepper flakes, chipotle or other form of heat.
Mix marinade in ziplock bag and place steaks in bag coating with marinade and put in fridge for about and hour.
Grill on high heat until rare to medium rare, remove from heat and cover with foil and rest 10 minutes before serving.
These go great with some garlic mashed potatoes, and even my wife will eat them.
Dax