11/2-2 pound venison steak

Marinade:
1/4 cup canola oil
1/4 cup lemon juice
2 tablespoons soy sauce
2 teaspoons sugar
2 garlic cloves, crushed

Place steak in a shallow, nonreactive dish.  In mixing bowl, whisk marinade ingredients together; pour over steak.  Cover and refrigerate for 4-8 hours, turning occasionally.  When you are ready to cook, prepare grill for direct medium heat; lightly oil grate.  Drain steak, discarding marinade; place on grate over heat and cook until desired doneness is reached (12-14 minutes), turning once.  Allow steak to rest for 5 minutes to redistribute juices before slicing thinly across the grain. 4-6 servings.