- 4 venison steaks; 1/2 inch thick
- buttermilk
- meat tenderizer
- dry mustard; enough to coat meat
- 1 tbsp. pepper
- 2 tbsp. olive oil
- 1/4 cup margarine
- dash salt
Marinate venison steaks in buttermilk and meat tenderizer for 24 hours. Wash thoroughly.
Brush venison steaks (from leg, rib, or loin chops of young animal) with olive oil. Coat steaks with dry mustard and pepper. Grill steaks until done to taste. Combine margarine and salt and brush on steaks.
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