Grilled Venison Steaks

Ingredients

• 2 tablespoons dijon mustard 
• 2 teaspoons rosemary dried crushed
• 0.5 cup cooking wine dry red
• 4 cloves garlic minced
• 0.5 teaspoon ground pepper 
• 16 ounce venison loin steaks boneless lean

Equipment

• grill
• ziploc bags

Directions

1. Trim fat from steaks.
2. Place steaks in a large heavy-duty, zip-top plastic bag.
3. Combine 1/2 cup cranberry-orange sauce, red wine, and next 4 ingredients; pour over steaks. Seal bag; turn to coat steaks. Marinate in refrigerator 4 to 8 hours, turning bag occasionally.
4. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400).
5. Remove steaks from marinade, discarding marinade.
6. Place steaks on rack; grill, covered, 5 minutes on each side or to desired degree of doneness.
7. Serve with remaining 1/2 cup cranberry-orange sauce.