Grilled Venison Steaks

Ingredients

• 4 (4-ounce) lean, boneless venison loin steaks (1 inch thick)
• 1 cup cranberry-orange crushed fruit for chicken (Ocean Spray), divided
• 1/2 cup dry red wine
• 2 tablespoons Dijon mustard
• 2 teaspoons minced garlic (about 4 cloves)
• 2 teaspoons dried rosemary, crushed
• 1/2 teaspoon ground pepper
• Vegetable cooking spray

Preparation

1. Trim fat from steaks. Place steaks in a large heavy-duty, zip-top plastic bag. 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.
2. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Remove steaks from marinade, discarding marinade. Place steaks on rack; grill, covered, 5 minutes on each side or to desired degree of doneness. Serve with remaining 1/2 cup cranberry-orange sauce.