 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Ingredients:
4 (4-ounce) lean, boneless venison loin steaks (1 inch thick) |
1 cup cranberry-orange crushed fruit for chicken (ocean spray), divided |
1/2 cup dry red wine |
2 tablespoons dijon mustard |
2 teaspoons minced garlic (about 4 cloves) |
2 teaspoons dried rosemary, crushed |
1/2 teaspoon ground pepper |
vegetable cooking spray |
Directions:
1. Trim fat from steaks. Place steaks in a large heavy-duty, zip-top plastic bag. Combine 1/2 cup cranberry-orange sauce, red wine, and next 4 ingredients; pour over steaks. Seal bag; turn to coat steaks. Marinate in refrigerator 4 to 8 hours, turning bag occasionally.
2. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Remove steaks from marinade, discarding marinade. Place steaks on rack; grill, covered, 5 minutes on each side or to desired degree of doneness. Serve with remaining 1/2 cup cranberry-orange sauce.
|
|