Grilled Venison Steaks Recipe

Ingredients:
12 pound venison hindquarter, 3 oz Package dry onion soup mix, 16 oz Bottle commercial Italian dressing,
3/4 c Butter or margarine; melted, 2 ts Pepper

Prepration:
Separate each muscle of the hindquarter and cut away from bone. Slice each muscle across the grain into 1 inch thick slices. 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.