(1) 2-3 lb. piece of venison backstrap tenderloin
smoked maple syrup
salt & pepper
Generously salt the meat, then put it in a zip lock storage bag with enough smoked maple syrup to cover and let marinate in the refrigerator for 24 hours. Add freshly ground pepper and grill over a hardwood charcoal fire for 12 minutes or till desired doneness. Be the king of deer camp.