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Venison Top Round London Broil


2 lbs Venison Top Round



4 oz Catalina French Dressing

4 oz Soy Sauce

4 oz Sherry Wine



Slice Top round into 2” thick slabs, trim fat and sinew. Combine ingredients to prepare marinade. Marinate meat 24 hours, place on hot grill, cook rare.

Visit for more recipes and to order my books, "The Art Of Cooking Venison", "The Art of Barbecuing and Grilling Game" and the dvd, "The Art of Backyard Butchering". Cache Creek Enterprises, 38 Canyon View Drive, Missoula, Mt. 59802