Originally Posted by
Ridge Runner
pound the 3/4" thick steaks with a tenderizing hammer, put them in a ziplock bag, add blackening seasoning, Cajun seasoning, S&P, pour in some terriaki marinade, refrigerate for 24-48 hours put on the grill (this is for charcoal) for 8 minutes a side, you can cut it with a fork.
RR
That can't taste like venison. You may as well slice some bologna and do the same. No offense, but why drown out the taste of venison?