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 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

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000