Like the first post I use something similar but less complex. I put 1 cup of olive oil and 1/4 cup of soy sauce. Then montreal steak seasoning. Depending on the grill you you will need to watch flare up's. The olice oil gets thick in the fridge and can really burn if you are not carefull. The trick is to take the meat off at rare to medium and let it sit for a few minutes.
I was always one of those guys that was taught and believed venison had to be well done. I started smokeing my loins and backstraps in the above marinade and I take them off when the internal temp is about 135-140 and they are delicious.