1/4 cup (60 ml) maple syrup

1/4 cup (60 ml) olive oil

2 tablespoons (30 ml) lemon juice

2 tablespoons (30 ml) horseradish

2 tablespoons (30 ml) soy sauce

1 clove garlic, finely chopped

4 venison tenderloin or striploin steaks (or other meat)

Salt and pepper

In a glass dish or large sealable plastic bag, combine all the ingredients. Add the meat and thoroughly coat with the marinade. Cover the dish or seal the bag. Refrigerate for 4 to 12 hours.

Preheat the grill, setting the burners to high.

Reduce the flame to medium-low heat to prevent the marinade from burning. Drain the meat and season with salt and pepper. Grill the steaks on each side until the desired doneness.

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