Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    venison loin steaks -- 1 inch thick
     2/3  cup           frozen orange juice concentrate -- thawed
     1/2  cup           tequila
     1/3  cup           fresh lime juice
   2      tablespoons   olive oil
   2      tablespoons   chopped fresh ginger
   2      cloves        garlic crushed
   1      teaspoon      salt
   1      teaspoon      crushed dried oregano leaves
     1/4  teaspoon      crushed red pepper
                        ----orange salsa----
   2                    oranges -- peeled and chopped
   1      small         red onion -- chopped
   1                    jalapeno pepper -- seeded and chopped
   2      tablespoons   fresh lime juice
   2      tablespoons   olive oil
     1/2  teaspoon      salt
     1/2  teaspoon      crushed dried oregano leaves

Preparation:

Marinade: Combine orange juice, tequila, lime juice, oil, ginger, garlic, salt, oregano and pepper. Place steaks and marinade in a plastic bag. Securely close bag and refrigerate 6 hours to overnight. Remove steaks from marinade and discard marinade. Grill or char broil steaks to desired doneness. On a carving board, slice steaks thin and arrange on a serving plate. Garnish with cilantro and lemon and lime wedges. Serve with orange salsa. Orange Salsa: Combine all ingredients in a glass bowl and chill for at least 1 hour. Contributor: "After the Hunt;" Ron Bohnert