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Grilled Venison Steaks

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Rating: 5/5
1 review

ready in: 1-2 hrs
serves/makes:   8

recipe id: 55731
cook method: outdoor grill

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12 pounds venison hind-quarter
1 bottle (16 ounce size) Italian dressing
1 package (2.75 ounce size) dry onion soup mix
3/4 cup butter or margarine, melted
2 teaspoons black 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.

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REVIEW: 5 star recipe rating
This sounds exactly like what I need being a novice to cooking venison. Sounds yummy but am wondering if this will take the "gamey" taste out of the venison. I will try it and let you know if it does the trick. Sounds wonderful though.

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