Grilled Venison Steaks

Course : Grilling
Serves: 10
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12 pounds to 14 pound venison hind- quarter
16 ounces commercial Italian dressing
1 package dry onion soup mix 2 3/4 ounce
3/4 cup butter or margarine -- melted
2 teaspoons pepper

Preparation / 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. Yield: 10 to 12 servings. Recipe: Joe and Marlene Neisler of N. Carolina in October, 1982 "Southern Living"

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  (3 3/4 Stars!)
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