I came up with this concoction as a way to get my wife to eat venison steaks. After careful tinkering, it’s still a recipe in-progress, but I’ve had sworn venison haters clamoring for more! What’s best is that it makes good of what’s on-hand, is easy, and is only as fancy as you want it to be. Thinking back on what coke always did to a penny, and what it tastes like, I thought it might be good to tenderize meat.
-I pkg 3-4 venison backstrap chops, butterflied to 1″ thick (thinner is fine, cooking time is shorter)
MARINADE –
-1/2 – 3/4 can coke
-1/8 – 1/4 cup low-sodium soy sauce
-fresh or jarred garlic minced – TBSP or two
-Olive oil – a few TBSP
-Black pepper
-Fresh chopped flat-leaf parsely – can omit if you don’t have
Feel free to make the recipe with beer instead of coke. Acids in the drink/beer break down the muscle fibers, tenderizing the meat as it flavors it. Marinating a day adds all the flavor you’ll ever need. For a tough piece or two, consider overnight, up to two days. The stuff will fall apart it’s so tender!
Grill a minute or two per side on med-high heat. These deserve to be eaten rare to medium rare. It’s the privilege of trusting the source of our food, and if you take good care of your venison there’ll be no problems.
It’s basically the only way my family eats venison steak anymore, and goes great with just about anything.
Enjoy!
Joel
Thanks for sharing Joel! 
Don’t answer Gman or Whitetails4ever…. 
OK WIL 
