Get out your grill and enjoy the rewards of deer camp with this BBQ venison steak recipe by Jason Crockett.

Makes 1–2 pounds     
Prep time: 24 hours     
Cook time: approximately 15 minutes

You will need:

1–2 pounds venison backstraps, cut into 3/4 inch chops 

1 cup honey BBQ sauce

Milk (enough to submerge chops for soaking)

Marinade:

1/3 cup soy sauce 

1/2 teaspoon mesquite liquid smoke

1 teaspoon Louisiana hot sauce

1/2 teaspoon ground nutmeg

1 tablespoon sugar

1/2 teaspoon ground garlic powder

1/2 teaspoon cayenne pepper

1/2 teaspoon coarse ground black pepper

1 tablespoon fresh squeezed lime juice

Mix together marinade ingredients. Rinse venison in water and repeatedly squeeze until all blood is out of meat. Place chops in sealable container, cover with milk and refrigerate for 4 hours. Drain. Rinse and squeeze chops again to remove remaining blood. Place chops in clean container and marinate overnight. In the morning, flip and tenderize with a fork. At noon, flip and tenderize again while also stirring in honey BBQ sauce. Place meat on the grill and cook at 300 degrees for 5 to 7 minutes per side. Pour remaining marinade on the meat and let cook another 1 to 2 minutes each side. Enjoy!