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Venison London Broil
Ingredients:
1 hind leg of venison (deboned)
Worcestershire sauce or soy sauce
Steak seasoning
Directions:
1. Prepare the Venison Cuts:
Start by removing the shank from the hind leg of the deer.
Separate the leg into four distinct muscles:
Top Round: The largest muscle (ideal for London Broil).
Bottom Round: Great for roasts.
Eye of the Round: A long, thin muscle perfect for roasts.
Shank Portion: Best used for stew meat or ground venison.
2. Trim and Slice the London Broil:
Select the to
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Mar 10th 2025