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.