Recipe by LABATTER
"Venison steaks, barbecued in italian dressing"
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1 (16 ounce) bottle
Italian-style salad dressing
4 (1/2 pound)
Excellent recipe. Be sure not tocook the venison for to long or it is hard to eat. Also, make sure that you trim of any fat that there is (anything white)because it over flavors the meat.
This is not really a recipe, first off. For bar-b-que deer steaks, pound them suckers with your meat mallet, rub them vigorously with Olive Oil, season with Kosher salt, pepper, and ground mustard and cook over high heat to medium. Finish with a little bbq sauce or steak sauce, just long enough to caramelize the sauce. Ground Mustard cuts just about all the "gaminess" out of venison, for whatever reason. I sprinkle it directly on the meat every time I prepare venison.
I'm not a big fan of the "gamey" flavor of venison, but my family and I loved this recipe. My children couldn't get enough, and it was super easy!
it tasted like the best cut of beef you could get.i could not belive how tender it was.
This is a great recipe. I use Kraft Italian Free dressing and sprinkle meat lightly with Ms. Dash Steak Seasoning. Then cook everything in the frying pan using all the marinade which makes an excellent gravy for wild rice.
Once again a good starter recipe. I used olive oil, garlic, and Mrs. Dash for Grilling instead of Italian dressing to lower the sodium and used
Butterfly Chops instead of steaks.
This is a really great, simple recipe!! Fantastic taste on the meat. I only marinated it for a couple of hours, and it was still really good. Tons of points for it being quick, too! Thanks!
These were great. Tasted just like little steaks. My son loved them!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 166
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