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This one if for all you deer hunters:

Take a 8inch deer loin or two

Marinate-24hrs:
1/4 Cup Oil
1/2 Cup Corn Starch
1/2 Cup Soy Sauce
1 tablespoon of spices (your choice on what you like)
2 cloves of garlic

Pre-heat grill to 350f
Cook until internal heat is 135f

Have been cooking my deer loins like this the last two years the wife loves it. Acquired the recipe from a friend who got it from a gourmet chef who also happens to be a deer hunter. Enjoy.

I do something similar. Keys are large peices loin (backstrap), high heat and short cook times. I think I get mine hotter than 350. I go as hot a I can. Only 3 or 4 minutes in each side. It will be rare on the inside which I like and think is critical for deer. If you don't like rare don't grill it. Let it rest for 5 or 10 and slice it across the grain to make thin medallions. Juice will run out and leave the meat in the juice until you serve then pour a little over the serving. When it get it spot on it is the best meat of any type I have ever had.

Everyone's grill may cook a little different, but I think you are spot on with your reccomendation on this and it is pretty much what I do as well not raw in the middle, but red to bright pink.

I found this thread a couple days ago and couldn't get back right away. it is interesting that your marinade does not ontain an acid. What you have there rather than a marinade is a coating. You can soak it for a week and you won't get much in the way of penitration or tenderizing effect. it still might be real good though.
If you want a penitrating marinade add some vinager, or lemon juice or orange juice or even Coke. Coke makes for a nice carmalized crust out side. Just a thought.

I do something similar but add a few things.

1/2 cup olive oil
1/2 cup balsamic vinegar
1/2 cup light soy sauce (the dark stuff overpowers and tastes burnt)
Generous helping of minced garlic
Lots of black pepper
a couple tablespoons of crushed and dried lemon grass

Let sit at least 8 hours, then grill

The balsamic vinegar has a lot of sugars in it so it cooks up into this wonderful glaze that holds all of the flavor in. Also a wonderful marinade for london broil on the grill.

Cook to 125 internal temp and let rest at least 5 minutes.