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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

November 12 2010

Grilled Venison Steaks

5 half inch think venison steaks
Buttermilk
Meat tenderizer
Dry mustard
1/4 cup of margarine
2 tablespoons of olive oil
1 tablespoon of pepper
Pinch of salt


Marinade the venison steaks in the meat tenderizer and buttermilk for about 24 hours.

Brush the steaks with olive oil.

Coat the steaks with the dry mustard and pepper.

Grill until done.

Combine the margarine and salt; brush on steaks.