Grilled Dr Pepper Marinated Mule Deer
(Serves 4)

1 - 2 pound piece boneless mule deer loin (or elk, venison)
3 each 20 oz bottles Dr Pepper
1/4 cup kosher salt
3 cups brown sugar
1 T molasses
2 T red wine vinegar
3 garlic cloves, minced
1 cup red onion, diced small
2 bay leaves, 4 sprigs thyme, 1tsp vanilla paste
salt and pepper to taste

Directions

Take 1 bottle of Dr Pepper and mix it with kosher salt, 1 cup brown sugar, molasses, vinegar, minced garlic, diced onion, bay leaves, thyme and rosemary. Bring to simmer in a stainless steel pot to dissolve salt and sugar. Cool this mixture and marinate deer overnight in it.

Following day, remove meat, strain onion, garlic and herbs from marinade and mix saved onion-garlic-herbs with remaining brown sugar and other 2 bottles of Dr Pepper. Simmer this mixture until reduced and thick enough to baste with. Strain and reserve for basting.

Season deer with salt and pepper and brown over high heat all over. Move deer to slow / indirect heat and cook slowly to internal temperature of 150 degrees. Last half hour of cooking, start basting with reduced Dr Pepper syrup. Let rest for 15 minutes, carve and serve immediately.