Ingredients:
1/2 cup chopped fresh cilantro leaves
1/3 cup olive oil
1/4 cup soy sauce
Juice of 1 orange (approx. ½ cup)
Juice of 1 lime
4 cloves garlic, minced
1 jalapeno, seeded and diced
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds venison or elk steak
Preparation:
In a medium bowl, combine cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, jalapeno, cumin, and 1 teaspoon pepper; set aside 1/2 cup of the mixture in the refrigerator until ready to serve.
In a gallon size Ziploc bag or large bowl, combine wild game and remaining cilantro mixture; marinate for at least 4 hours overnight, turning the bag occasionally. Drain the wild game from the marinade.
Preheat grill to medium-high heat. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.
Add steak to grill, and cook, flipping once, until the desired doneness, let rest a few minutes.
Thinly slice steak against the grain and serve with reserved 1/2 cup cilantro mixture.