Barbecue Venison Appetizer

3 pounds venison

1/4 cup pure virgin olive oil

2 cups zesty Italian salad dressing

1 tablespoon steak sauce

1 tablespoon soy sauce

1 splash hot sauce (optional)

1/2 teaspoon dried basil

1/2 teaspoon crushed thyme

1/2 teaspoon dried parsley

Mix all ingredients except venison in a large mixing bowl, blend well with a hand wisp and then set aside.

Cut venison into three inch strips, about a half an inch thick. Place venison strips into marinade and refrigerate, covered, for one hour. After one hour, remove directly from marinade onto hot barbecue grill, turning pieces frequently. Remove speedies when they are medium rare. This is essential or meat will become tough.

Serve with your favorite dipping sauce.

Copyright 1998-2014 Stephen Ricciardelli