Yield: 10 servings
|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|
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