What's the best way to prepare and grill a deer? I have it sitting in salt water right now.

The whole carcass???!!!

No, clarification: I have back straps cut up and in salt water

All I do is marinate them in italian dressing then wrap em in bacon and grill them. Simple but great tasting

Put some game tamer or dales marinade on it. (Dales is instant and does not need to sit for a long time). Throw it on the grill for 4-6 minutes depending on thickness. Don't let it get too cooked.

Does it cook like steaks? Like am I suppose to have a little pink in it?

Medium at most!

I just marinade em in Moores Marinade for a few hours, salt n pepper, throw em on the grill. I cook em med/med rare. They turn out awsum. Do not over cook them ! If someone wants well done, venison isn't for them.

I like mine med rare at most, if you over cook it will be tough.

Overcook them and they will be tough

Little salt and pepper, throw em on the grill for a minute or two per side.

If you want to marinate, use a can of coca cola for a few hours.

I cook mine just like steak. Kosher Salt, Garlic Powder, Onion Powder, 4 minutes a side per inch of thickness for med. rare. I like mine a little on the rare side so I do 4 minutes then 3 on the next side. Piping hot grill, add fresh ground pepper after pulled off the grill. Let steaks sit for 5 minutes covered loosely w/ tin foil and enjoy!

I like to age my back straps in the fridge for 7 to 10 days (the older, the longer) and then cut into 1.5" steaks. I put Fiesta Fajita seasoning and garlic pepper on them, then grill. I like them medium (just a little blood oozing, not much). Taste awesome! I usually cook some rare too and put in fridge for fajitas the next day (slice them and cook for about 1 minute in a hot pan, let set for 3 minutes, then add cooked onions, mushrooms, etc.).

I would not soak any meat in salt water. The salt causes the meat to lose water and will leave you with a dryer piece of meat. Since venison is very lean, you do not want to lose any moisture.

I simply soak venison in plain water for a couple of hours to help remove the gamey taste that many people dislike. Some people ue milk, but water only will do the trick. For grilling, I marinate the meat overnight in a mixture of olive oil, worstershire sauce,lemon juice, rosemary, black pepper, and garlic. Lots of garlic. Then I grill the meat over very very hot coals to medium - medium rare.

Not sure about the salt water thing.

All you need is some olive oil, kosher salt and cracked pepper. Medium rare at most! Keep the center red and you will be in heaven.

Did some backstrap of fire pit tonight. Put it in Dale's low salt for about 30 minutes. Pieces that were medium rare were better than the ones that were closer to medium. But all was good.

Dales is the ticket.

Took me many many years to realize good meat needs only salt and pepper with a little oil. All those years wasted trying to find the perfect marinade....