Venison Steak Fingers >From Sam H. A North Carolina State Wolfpack Tailgater This will fool even the diehard "I don't do venison" tailgaters. I use a deer ham or back strap. Cut them into strips about 1 1/2" long. Marinade them in the refrigerator over night in dry wine (red or white) and Dale's Steak Sauce*. Roughly 2 cups-2/3 wine,1/3 Dale's. I, also, sprinkle in some meat tenderizer. Turn every few hours to make sure marinade covers the meat. Preheat the grill & cook in a grill basket. Stir occasionally. The fingers are done when they are firm. I use Ranch and Blue Cheese dressing for dipping sauce.
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