Ingredients:
1/8 c. maple syrup
1/8 c. Maple Balsamic
1/4 c. Medium Extra Virgin Olive Oil
2 Tbsp. Sicilian Lemon White Balsamic
2 Tbsp. horseradish
2 Tbsp. soy sauce
1 clove garlic, finely chopped
4 venison tenderloin or strip-loin steaks (or other meat)
salt and pepper
1/8 c. maple syrup
1/8 c. Maple Balsamic
1/4 c. Medium Extra Virgin Olive Oil
2 Tbsp. Sicilian Lemon White Balsamic
2 Tbsp. horseradish
2 Tbsp. soy sauce
1 clove garlic, finely chopped
4 venison tenderloin or strip-loin steaks (or other meat)
salt and pepper
In a glass dish or large seal-able plastic bag, combine all the ingredients. Add the meat and thoroughly coat with the marinade. Cover the dish or seal the bag. Refrigerate for 4 to 12 hours.
Preheat the grill, setting the burners to high. Reduce the flame to medium-low heat to prevent the marinade from burning.
Drain the meat and season with salt and pepper. Grill the steaks on each side until the desired doneness.
