Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 lb To 14 pound venison hind- 2 3/4 oz Package dry onion soup mix
-quarter 3/4 c Butter or margarine; melted
16 oz Bottle commercial Italian 2 ts Pepper
-dressing

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

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