Instructions

1. In a medium bowl whisk together the olive oil, garlic, soy sauce, Worcestershire sauce and balsamic vinegar.
2. Rinse the venison loins in cold water and place inside of a plastic ziplock bag.
3. Add the marinade to the bag and set in the refrigerator.
4. Allow to marinate at least 2 hours (overnight is best).
5. Get your grill hot, clean the grates and lay the venison on the grill.
6. Grill 6-8 minutes per side or until the internal temperature reads 130º(rare) – 140º(medium rare) Fahrenheit.
7. Let the meat rest for 10 minutes.