Grilled Venison Steaks

• 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

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 (350u0b0 to 400u0b0). 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.

lean, cranberryorange crushed fruit for chicken, red wine, mustard, garlic, rosemary, ground pepper, vegetable cooking spray

Taken from www.myrecipes.com/recipe/grilled-venison-steaks (may not work)