Venison Marinade

Prep: Cut your backstop, loin, or favorite cut of venison into 1 inch thick steaks if not already done. Using a sharp knife, trim all the silver skin from the meat.
Create Marinade: Combine all marinade ingredients in a bowl and stir well until the salt dissolves. Place your venison into a gallon size freezer bag and pour over the marinade. Remove as much air from the bag as you can. Allow the steaks to marinate in the refrigerator for a minimum of 2 hours, but no more than 6.
Cook: Cook the steaks on a pellet smoker, grill, or cast-iron skillet with a preheated temperature of 350˚F. If making venison steaks, they only need 4-5 minutes per side.
Pellet Smoker: Preheat to 350˚F. Each steak only requires 4-5 minutes of cooking per side. Since venison does not have a high natural fat content, you'll ruin your steak by overcooking it.
Regular Grill: Grill until you reach an internal temperature of 135˚ to 140˚ F to reach a medium-rare to medium steak.
Cast Iron Skillet: Look for a key internal temperature of 135-140˚F to reach a medium-rare to medium steak. When you reach a key internal temperature of 135-140 degrees (medium-rare to medium), pull them off the heat immediately and allow them to rest under foil for 7-10 minutes before serving.