I would put it in a large pan and pour marinade over it. Then put it in the refrigerator for at least 24 hours turning  every few hours.

    The only way to cook is by temperature. Invest in a digital thermometer and cook to 150F internal. From my experience 9 out of 10 people that try to cook venison by time, overcook it and then decide they don't like venison because it's dry and tough.

Dave