Cut steaks 1/2 to 3/4 inch thick. Rub on the seasonings and let sit covered for an hour or so. Mix the sauces and the wine together in a large bowl. Add the deer steaks to the liquid and stir until meat is thoroughly moistened. If there is not enough liquid, add 1/2 can of beer to mixture. Cover the bowl, and refrigerate for at least 4 hours. Grill steaks for 2 or 3 minutes on each side. Do not over cook.
