Grilled Venison Steaksgame, main dish 12 pounds to 14 pound venison hind- -- quarter 1 16 oz bot commercial Italian dressing 1 2 3/4 ounce dry onion soup mix 3/4 cup butter or margarine; melted 2 teaspoons 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 refrigerator 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. Recipe: Joe and Marlene Neisler of N. Carolina in October, 1982 "Southern Living" |
