It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Grilled Venison Steaks
- add review
- #55731
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
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
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.
added by
PaulSr
nutrition data
Nutritional data has not been calculated yet.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments
November 9, 2006
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.