INGREDIENTS:

One or Two Venison Back Strap’s or Tenderloins
¾ Cup cooking oil
¼ Cup soy sauce
¼ Cup honey
2 Tbs. Vinegar
2 Tbs. Minced Onion (dehydrated flakes OK)
2 big cloves garlic, minced

Thoroughly mix all above ingredients together.  Poke holes in meat with fork (whole tenderloin), place in marinade and cover with saran wrap and refrigerate.  Turn every 12 hours or so and marinate at least one whole day.  A couple of days is even better.

Cook on grill over medium hot coals approximately 15 minutes per side.  Do not overcook.

This recipe was given to me by David Griffin of Albemarle, NC and I field tested it today on some of my buddies at work.  I used a couple pounds of venison back or loin strap that  was already sliced and left it in the marinade for several days before grilling yesterday afternoon.  It tasted great to me and my friends at work "raved" over it as well.