1 venison loin or backstrap (you should get about 2 or 3 servings per pound of venison)
1/4 cup (1/2 stick) butter or margarine
1/4 cup brown sugar, packed
1/4 cup soy sauce
Fire up the grill. Trim all the fat and/or silverskin from the venison. Cut the venison into lengths about 4 inches long, 6 to 8 ounces each. In a small saucepan, melt the butter over medium heat. Add the brown sugar and soy sauce and cook, stirring constantly, until the brown sugar melts and the sauce begins to bubble. Place venison on the grill. Grill on 1 side until just seared. Turn the venison over and brush with the brown sugar mixture. Continue to grill, brushing frequently with the brown sugar mixture. Turn the meat a few times, grilling on both sides, until cooked to your desired degree of doneness.