10
servings
12
lb to 14 pound venison hind quarter
16
oz bottle commercial italian dressing
2
3/4 oz package dry onion soup mix
3/4
c butter or margarine; melted
2
ts pepper
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.