Venison has naturally tender meat with very little fat. As such, any recipe should include generous amounts of fat to keep the meat moist. In addition to what is shown here, you might try: butter (don't let it burn), bacon strips, and even larding with beef fat. You should not overcook venison because the steaks and roasts have a better flavor when they are still pink inside.
Venison doesn't HAVE to be marinated if it has been properly cleaned and prepared. Click into "According to Smoky" and read the "Game Plan." However, if you choose to, try this:
1/2 C. oil
1/2 C. water
1/2 C. vinegar
1/4 C. Worcestershire sauce
6 juniper berries, crushed
1 tsp onion powder
1 tsp garlic powder
3 bay leaves
Bring to a simmer for two minutes then allow to cool.
Place the meat in a plastic bag, pour in the marinade, expel the air and close. Refrigerate for 2 hours to 2 days.
Remove the meat, bring the marinade to a boil and use it to baste.
Don't over cook venison. It should be cooked no more than medium rare.