My wife and I had dinner with a family the other day and they prepared beef tips in a maranade using plain yogart and added various spices including cayenne, S&P, etc... They said to just add a little water with the Yogart and then include whatever spice's you have on hand.

But the real trick is the Yogart! it actually tenderize's the meat b/c of the high acidity level. They said to soak the meat for about two hours (chicken 4-6hrs) and then just skewer the meat and cook over hot coals for about 10 mins. I've never heard of using Yogart as a maranade, but they said the meat is already partially cooked based on the acidity level of the Yogart?

The meat was really tender and had an excellent flavor from the maranade. This has gotta work just as well on deer steaks, I've still got a few flanks left over from last season that I'll believe I'll try this weekend....

A friend of mine suggested this but said it was because of the bacteria in the yogart that the meat got so tender.

That's probably true, I really didn't think there was that much acid in Yogart to begin with. Whatever the case, it sure makes the meat tender.

I might have to try some variation of that puppy.