HOPE YOU ENJOY THIS RECIPE, REMEMBER TO SAVE SOME BEER FOR THE MARINADE

1 CUP BEER ( I PREFER A LAGER)
1 CUP BEEF BROTH
1 TSP THYME LEAFS
3 TOMATOES, PEELED, SEEDED, AND DICED FINE
2 TSP WORCESTERSHIRE
1 TSP TABASCO
2 BAY LEAVES, CRUMBLED
3/4 TSP CRACKED BLACK PEPPERCORNS
1/4 CUP CHOPPED FRESH PARSLEY(NO STEMS)

COMBINE ALL INGREDIENTS IN A NON REACTIVE BOWL.

YEILD:3 CUPS

I RECOMMEND THIS MARINADE FOR VENISON TENDERLOINS, BACK STRAP JERKEY, OR ANY SIRLOIN STEAKS CUT.

PLACE SPECIFIED CUTS OF MEAT IN A LARGE ZIP LOCK BAG. POUR IN MARINADE AND CLOSE BAG. SHAKE AROUND A LITTLE AND REFRIGERATE FOR 4 HOURS.

IF YOU ARE MAKING JERKEY REFERGERATE FOR 12 HOURS

HUNT ON HUNT HARD EAT WELL

Hey Chef: Sounds awesome. When I saw the title of the post it made me think of Cave Creek Chili Beer. It's a spicy pilsner with a chili in every bottle (serrano, I think) It's a bit rough to drink, and one will do, but I bet it would make an interesting part of a marinade.
...for anyone who hasn't tried this stuff, you've got to give it a go. It's wild!

"Friend of Men, Lover of Women, Purveyor of the Brutal Truth"