Ensure venison is well trimmed.
Mix garlic, onion, sesame oil, molasses, ginger, vinegar, soy and Worcestershire sauces into a mixing bowl.
Add venison and let sit cover in the frig for a few hours prior to cooking.
Get the grill HOT .
Lay down the opened butterflies on the hot grill and season as desired.
Close lid and let cook for about 5 minutes.
Turn butterflies and cook for another few minutes.
Don't overcook. Blood rising from the venison is a sign it's ready.
I cut into one during cooking to ensure proper doneness. It is easy to over-cook, therefore I watch it very closely.
* This recipe works well for other cuts of venison steaks, as well.

Pickled Eggs
9 Hard Cooked Eggs
6 Cups White Vinegar
6 Tbs. Sugar
3 Tbs. Pickling Spice
1 Medium Onion
3 Tbs. Pickling Salt
3/4 Tsp Garlic Powder
3 Tsp Crushed Red Pepper (Optional)

Bring to boil in sauce pan, spices, vinegar, simmer 10 minutes. Strain and cool. In quart jar put hard boiled eggs & sliced onion. Fill with brine, cover and refrigerate for 3 days before using. Will keep for two months.

To Boil Eggs: To water add 2 Tbs vinegar and 1 Tbs Salt. Boil eggs three minutes. Remove from heat, cover for 20 minutes then run under cold water to stop cooking.