Grilled venison steaks

10 servings

Ingredients

Quantity Ingredient
12 pounds To 14 pound venison hind- quarter
16 ounces Bottle commercial Italian dressing
2¾ ounce Package dry onion soup mix
¾ cup Butter or margarine; melted
2 teaspoons 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 refrig- erator 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" Typos by Jeff Pruett Submitted By JEFF PRUETT On 10-08-95

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