Grilled Venison Steaks
ready in: 1-2 hrs
recipe id: 55731
12 pounds venison hind-quarter
1 bottle (16 oz size) commercial Italian dressing
1 package (2 3/4 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.
nutritionNutritional data has not been calculated yet.
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