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