Grilled Venison Steaks Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
12 lbs: To 14 pound venison hind-,
2 3/4 ounce: Package dry onion soup mix,
-quarter,
3/4 cup: Butter or margarine, melted
16 ounce: Bottle commercial Italian,
2 tsp: Pepper,
-dressing,
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
Source from luhu.jp
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
Source from luhu.jp