I know some don't use them but I occasionally like to let my venison steaks and backstraps/tenderloins soak overnight in a good marinade.

We use soy sauce, Worcestershire, brown sugar (enough to cover the bottom of your pan or dish), lemon juice, garlic powder, black pepper to taste and a touch of ginger.

Grilling is my favorite. I like to sear them and then cook it to where it is just pink in the middle. It makes an awesome steak.

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Dale's marinade does wonders for any meat. I need to start buying it by the barrel.

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Sometimes, just a bath of Kikkoman teriyaki for about 4 hrs. Other times, Tiparo Fish Sauce for about an hour, and it doesn't take much. Doesn't sound right, does it? But, it is really good. When I don't plan ahead, I just put some Worcestershire and garlic salt on the meat on an open plate, then grill it.

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Gotta agree with the dales...excellent alone or you can jazz it up a bit by adding some pineapple juice and red pepper flakes.

For fish, I like to mix teriyaki and italian dressing 50/50. Great for cobia, dolphin, wahoo, then grill