| | Directions | | In resealable bag, combine all ingredients. Add fillets, turn to coat. Refrigerate 8 hours or overnight. Drain. Grill uncovered medium heat. 4 minutes each side. |
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| Ingredients | | - |  | 3/4 cup soy sauce |
| - | | 1/2 cup red wine vinegar |
| - | | 1/2 cup vegetable oil |
| - | | 1/3 cup lemon juice |
| - | | 1/4 cup Worcestershire sauce |
| - | | 2 tablespoons ground mustard |
| - | | 1 tablespoon pepper |
| - | | 1 1/2 teaspoons parsley |
| - | | 2 cloves garlic, minced |
| - | | 8 venison fillets, 4 ounce each |
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