1/2 cup cane syrup
1/4 cup olive oil
1/2 cup Worcestershire sauce
1/3 cup fresh lemon juice
1/3 cup white vinegar
1/4 cup soy sauce
2 Tbs. black pepper
2 Tbs. Old Bay seasoning
2 tsp. kosher salt
1/2 tsp. granulated garlic
1/2 tsp. paprika
1/2 tsp. dried thyme
1/2 tsp. dried basil
1/2 tsp. hot sauce, preferably Tabasco
1/2 tsp. fresh rosemary leaves
Combine all of the ingredients in a bowl and mix well. Place the venison loin, duck breasts, doves, or quail in a large Ziploc bag and add the marinade. If you are marinating two whole ducks, you should put each one in a large Ziploc bag and divide the marinade between the two bags. Marinate in the refrigerator, turning occasionally. For a four-pound venison loin, marinate for a minimum of four hours or overnight. For duck breasts, whole wild ducks, quail, or doves, marinate for a minimum of four hours and a maximum of eight hours. Before grilling, bring the game to room temperature. Don’t wipe off the marinade before putting the meat on the grill.
