Ingredients
3/4 cup soy sauce1/2 cup red wine vinegar1/2 cup canola oil1/3 cup lemon juice1/4 cup Worcestershire sauce2 tablespoons ground mustard1 tablespoon coarsely ground pepper1-1/2 teaspoons dried parsley flakes2 garlic cloves, minced8 venison tenderloin steaks (4 ounces each)
Preparation
In a shallow dish, combine the first 9 ingredients; add fillets and turn to coat. Cover and refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill fillets, uncovered, over medium-hot heat for 4 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
