Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      pounds        to 14 pound venison hind-
                        -- quarter
   1      16 oz         bot     commercial Italian dressing
   1      2 3/4 ounce   dry onion soup mix
     3/4  cup           butter or margarine -- melted
   2      teaspoons     pepper

Preparation:

Separate each muscle of the hindquarter, and cut away from bone. Slice each muscle across the grain into 1-inch thick slices (reserve remaining meat for use in another recipe). 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. Yield: 10 to 12 servings. Recipe: Joe and Marlene Neisler of N. Carolina in October, 1982 "Southern Living"