Grilled Venison Steak
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Marinate 4 (1/2" thick) venison steaks in buttermilk and meat enderizer for 24 hours. Then wash thoroughly.
Enough dry Mustard to coat meat
1 tbsp. pepper
2 tbsp. olive oil
1/4 cup margarine
Dash salt

This only works on an outdoor grill. Brush venison steaks (from leg, rib, or loin chops of young animal) with olive oil. Coat the Steaks with dry mustard and pepper. Grill the steaks until done to taste. Combine margarine and salt and brush on broiled steaks.

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