My marinade is loosely based on the Rocky Mountain Elk Foundation's recipe by way of the NY Times. You can google it to find the exact recipe. Marinade is roughly equal parts olive oil, acid (vinegar and/or citrus), and soy sauce, with dry mustard and minced garlic and diced onions. If using about one cup each of the wet ingredients, then about 2 table spoons of dry mustard. I use Colman's Mustard. I think the mustard is the key to this recipe. Soak thick venison steaks/small roasts for about 2 or 3 days in the refrigerator. I've gone as long as 4 days. I use zip loc bags and turn them over every day. Remove meat from marinade, quick rinse, then dry with paper towel. Season meat as you would your steak. I rub olive oil, then salt and pepper with rosemary. Grill (combo direct and indirect heat) until medium rare, remove at about 115-120 degrees, then allow to rest for 10 minutes. The temperature will continue to rise while resting to about 130 degrees. I use this marinade on the leg meat only. Backstrap and tenderloin don't really need anything but salt and pepper. The finished meat should be about as tender and juicy as prime rib or filet. The flavor from the marinade is subtle. Since I've found this recipe I've stopped braising or making venison chili or stew.