Venison Steaks Sids Style

¼ cup SIDS RINGS AROUND URANUS SAUCE
2 tbsp soy sauce
½ lime, juiced
1 tbsp onion, minced
2 tsp SIDS WINE & PEPPER MUSTARD
½ tsp SIDS SALT & PEPPER
¼ tsp thyme
1 tsp minced garlic
2 (100 g) venison steaks

Whisk SIDS RINGS AROUND URANUS SAUCE, soy sauce, lime juice, onion, SIDS WINE & PEPPER MUSTARD, thyme, SIDS SALT & PEPPER and garlic together in a bowl then pour into a resealable plastic bag. Add venison steaks, seal the bag then shake to coat with the marinade. Refrigerate at least 1 hour.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove venison from the marinade and shake off excess. Discard remaining marinade.
Cook the steaks, turning every 15 seconds, until they are firm, hot in the center and just turning from pink, about 8 minutes. An instant-read thermometer inserted into the center should read 65oC.
Serve after resting the venison for about 2 minutes.
History: Venison derives from the Latin venari (to hunt or pursue). This term entered English through the Norman in the 11th century, following the Norman invasion of England, and the establishment of Royal Forests. Venison originally described meat of any game animal killed by hunting and was applied to any animal from the families 'Cervidae' (deer), 'Leporidae' (hares) and 'Suidae' (wild pigs) and certain species of the genus Capra (goats and ibex), but in the northern hemisphere the word's usage is now almost entirely restricted to the flesh of various species of deer.