I think the whole purpose of the GIN in this recipe is to get away from the "GAMEY" taste of the venison...
Cider Vinegar also works well too...
I like venison, but I have always used Cider Vinegar, otherwise I don't like the gameyness of the flavor...
I like to use the roast cuts for Venison Saurebratten...
For the backstraps... I like to marinade them in vinegar and Olive Oil for an hour or two with garlic...
Cut into "medallions" and quick cook on a high grill... and then brush with a garlic butter for serving...
most of the meat from any deer I have ever bagged, I have made into ground venison or sausage...
The ground meat, I mix with ground beef and/or ground pork and/or lamb...
I do not like it just plain venison...

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