I soaked the lions for a couple days in salt water with a little apple cider vinegar to soak the blood out and brake down the enzymes to soften the meat. I then rotated to a milk for a day. I read milk takes out some of wild, bitter taste and also helps brake down enzymes to soften the meat. Lastly I soaked a day in Pepsi and worshire sauce. I made a sauce out of worshire sauce and brown sugar and painted them on the lions and wrapped bacon around them. I placed in the oven for 35 minutes at 350. The bacon didn't looked cooked so I bumped the temp to 375 and cooked for another 15 minutes. Best tasting, tender deer meat I've ever eaten! You wouldn't have known it's was venison unless someone told you. I also took the excess worshire and brown sugar mix and poured it into a separate pan with onions,mushrooms, and butter. Cooked it till it carmalized. It went on my mashed potatoes. I made about a dozen and shared with my parents who won't eat venison unless I cook it. The paper plate were left overs. I sent a pic to a buddy. He drove 25 minutes one way and got here just in time before We got a second wind and finished them off. My first try at making this and it's a winner!