Grilled Venison Steaks

Yield: 10 servings
12 lb to 14 pound venison hind-
16 oz bottle commercial italian
2 3/4 oz package dry onion soup mix
3/4 c butter or margarine; melted
2 ts pepper
Separate each muscle of the hindquarter, and cut away from bone. Slice
each muscle across the grain into 1-inch thick slices (reserve remaining
meat for use in another recipe). Remove and discard the white membrane
surrounding each steak.
Combine salad dressing and soup mix in a large, shallow dish, stirring
well; add steaks. Cover and marinate steaks in refrig- erator for one
hour, turning once.
Combine butter and pepper, stirring well; set aside. Remove steaks from
marinade. Grill about 5 inches from hot coals 8 to 10 minutes on each side
or until done, basting occasionally with butter mixture.
Yield: 10 to 12 servings.

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