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Dr. Pepper Venison
This works best for the tenderloin. If you're using backstrap, treat it like flank steak and slice it thinly against the grain. You can leave the meat whole to grill it or cut it for pan-frying.
Marinade:
1 can Dr. Pepper
up to 1 bottle honey bbq sauce
Mix the ingredients according to how thick you want the marinade. I use about 2/3 of the bottle of honey bbq to 1 can Dr. Pepper.
Coat the meat with the marinade. I cut the tenderloin in chunks to pan-fry it. You can leave it whole if you prefer to grill. Let the meat marinate for at least 2 hours, up to overnight.
Remove the meat from the marinade. Season with salt/pepper/red pepper or cajun seasoning blend. I also like to add some ground coriander to the meat.
To pan-fry: heat oil (preferably bacon drippings) in a large skillet. Brown the meat on one side (flip only once and make sure not to overcrowd the pan so you get a nice crust. Don't keep flipping or moving the meat. Let it sit until you get a nice crust). Flip once and cook the other side until the meat is cooked through.
To grill: heat a grill to medium. Using the flip-only-once method, cook the meat on both sides until done (internal temp 160F).
Serve with Jalapeno Cream Cheese dip:
1/2 brick cream cheese, softened
1 tbs mayo
1 or 2 tbs steak sauce, depending on how strong you want it
1 tbs jalapeno hot sauce
Combine all ingredients until smooth and creamy