Instructions: Combine all the basting sauce ingredients and soak the venison slices in the
sauce for at least 24 hours. Pour off and reserve the sauce. Put the meat on a
board and pat it dry, then nick the edges of the slices and rub them all over
with the fat.

Heat the grill to medium-high and grill the steaks until medium-rare.

Baste
the meat with the reserved basting sauce while cooking and turn it once.

When
done, transfer the slices to a warmed serving platter, and serve at once, with
the remaining sauce in a sauce boat.

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