MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Marinated Venison Steak w/Mushrooms
Categories: Game, Herbs, Mushrooms, Marinades
Yield: 4 Servings

1 1/2 lb Venison steak; trimmed
1 cl (or 2) garlic; crushed
1/2 ts Dried oregano; crushed
1 c Fat-free Italian salad
- dressing *
Black pepper
1 lb Fresh Crimini mushrooms;
- cleaned, sliced
Nonstick cooking spray

* Separate recipe

The night before cooking, place steak in a gallon-size
resealable plastic bag. Add crushed garlic clove, oregano,
and salad dressing. Shake well and refrigerate overnight.

Remove steak from bag and discard the marinade. Grill the
steak indoors or outdoors, seasoning with black pepper to
taste and turning once. (For medium steak, internal
temperature should be about 165ºF/73ºC.) **

While grilling the steak, spread the mushrooms on several
sheets of paper towel in a single layer. Spray with non
stick cooking spray, then transfer to a medium skillet and
sauté until desired tenderness.

Top venison with mushrooms and serve.

** It is not a good idea to cook venison past medium-rare
about 130ºF/55ºC. Venison is very low fat and will get
tough and chewy if cooked much past medium rare. - UDD

Yield: 16 ounces cooked meat

Serving size: 4 ounces or 1/4 of recipe

This recipe was developed by Kathleen Stanley, Diabetes
Education Program Coordinator at Central Baptist Hospital
in Lexington, Kentucky. She frequently performs cooking
demonstrations and has been involved in diabetes education
for over 18 years.

From: http://www.diabetesselfmanagement.com

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)