Grilled Venison Steaks
CDKitchen https://www.cdkitchen.com
Serves/Makes: 10 | Ready In: 1-2 hrs
Ingredients:
15 pounds venison hind-quarter
1 1/4 bottle (16 ounce size) Italian dressing
1 1/4 package (2.75 ounce size) dry onion soup mix
0.938 cup butter or margarine, melted
2 1/2 teaspoons black pepper
Directions:
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.
*You have scaled this recipe to serve/make 10 (originally served 8). Please adjust for pan sizes, cooking times, measurements in the directions, and divided ingredients accordingly. Also please note that not all recipes can easily be scaled, especially doughs, breads, and cakes.
Recipe Location: https://www.cdkitchen.com/recipes/recs/474/Grilled-Venison-Steaks84947.shtml
Recipe ID: 55731
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