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.
Yield: 10 to 12 servings.
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