Venison steaks a la Weber

[RockDodger]

If you like venison, try this. Use a fork and punch holes in the steaks, then marinate them in Italian dressing for no more than six (6) hours. Lay aluminum foil on the grill grate. This is very important as venison will dry out fast on a grill. Do not punch holes in the foil yet. Use PAM or some other cooking spray on the foil. When your coals are white hot, lay the steaks on the grill being careful not to rip or punch any holes in the foil. At this point sprinkle your favorite seasonings on your venison steaks. (I like Mrs. Dash regular recipe.) Cook until well done. (Venison is not good bloody.) Now you can punch holes in the foil to sear the meat. But don't take too long. You should constantly turn them. Top them off with real butter on your plate. (You could add barbeque sauce now if you like instead of butter.) I also like to cook onions, mushrooms, and green pepper in a foil pouch on the side, along with some corn-on-the-cob in the husk. This, to me, is a wonderful way to end my day.