Game & Fish Dish

An original recipe by Ray Lampe, Dr. BBQ

1 Venison backstrap, about 2 pounds
1/3 cup soy sauce
1/4 cup balsamic vinegar
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
2 tablespoons honey
4 cloves garlic, crushed
2 teaspoons sesame oil
1 teaspoon black pepper

In a medium bowl combine the soy sauce, balsamic, oil, Worcestershire, honey, garlic, sesame oil, and pepper. Whisk until combined. Place the venison in a large zip bag. Pour the marinade over the venison. Squeeze out all of the air and seal the bag. Refrigerate for at least 4 hours and preferably overnight.

Prepare the Egg to cook direct at 500°. Remove the venison from the zip bag and dry it off. Place directly on the cooking grate. Cook for about 6 minutes until golden brown. Flip and cook another 5 minutes until golden brown and the internal temperature has reached an internal temperature of 125°. Transfer to a platter and cover loosely with foil. Let rest for 5 minutes. Slice thin to serve.

Makes about 4 servings.