One of my favorite venison recipes was given to me by my friend Carl Beede, who is an avid whitetail hunter, a successful entrepreneur and a good guy.

I have used this for whitetail, mule deer, antelope, moose, bison and even chicken. It has never disappointed me. It also my favorite recipe to use when somebody claims they “don’t like venison.” I grill some of this up without telling them what it is, and after their third helping I let it slip and watch the reaction.

It works good with any cut of venison steak, but is outstanding with backstrap that is sliced ¾-inch thick. I like it best when cooked over charcoal, but it’s good on any grill.

I published this recipe in my first book Big Bucks the Benoit Way, but it will also be in the new venison book. After you try it you will see why it has to be.

For 2 pounds of venison combine:
1/3 cup of soy sauce
1/3 cup of brown sugar
1 tablespoon of minced onion
1/2 teaspoon of ginger
2 garlic cloves - crushed
1/2 cup of cooking oil
2 bay leaves
1/2 cup of pineapple juice
Soak at least 48 hours and cook on the grill.
It is outstanding!