| 1 | The secret to good venison is always to muscle the meat. |
| 2 | Muscling means to remove each muscle individually. |
| 3 | Once finished, the cook will have several cylindrical pieces resembling tenderloin. |
| 4 | Place pieces in a pyrex dish, sprinkle each side with meat tenderizer and coarsley ground black pepper. |
| 5 | Puncture each side liberally with a sharp fork. |
| 6 | Squeeze margarine on one side. |
| 7 | Turn meat over and repeat process on other side. |
| 8 | Broil on high heat for about 4 minutes. |
| 9 | Turn meat over and broil until brown. |
| 10 | Remember venison is not as good when it is overcooked |
