1 medium sweet onion
1 green pepper
1 can tomato soup
1/2 c cooking oil
1 cup sugar
3/4 c vinegar
1 tsp mustard
1 tsp Worchestershire sauce
1 tsp black pepper
1 venison roast or 1 venison loin sliced into steaks
Slice the onion & pepper, mixing all ingredients and pour over the venison steaks. Allow to marinade over-night. Next day, grill steaks over Hickory coals, turning and brushing on marinade often. Do not over cook. Saute' onions & peppers. Place onion & peppers and your favorite sides with the steaks. Open a bottle of Burgundy. Fit for kings and peasants alike.
Best regards in traditional,
Marion