1/4 cup lemon juice
1/3 cup water
2 tablespoons cooking oil
4 cloves garlic, peeled and smashed open
2 teaspoons soy sauce
2 teaspoon seasoned salt
1/2 teaspoon liquid smoke
Freshly ground pepper, to taste
Combine everything except venison in bowl; stir well to combine.
Pour marinade over venison and cover; refrigerate several hours (preferably 6 hours or more).
Grill venison over high heat on all sides to obtain a nice sear and grill marks.
Reduce grill temperature to low and continue to cook until desired doneness.
Let venison rest five to ten minutes before slicing.