---------- Recipe via Meal-Master (tm) v8.01
  
       Title: French’s Simply Venison
  Categories: Meats, French
       Yield: 4 servings
  
            Deer ham parts                           Coarsley grnd black pepper
            Adolph’s Meat Tenderizer                 Squeezable soft margarine
  
   The secret to good venison is always to muscle the meat. Muscling means to
   remove each muscle individually. Once finished, the cook will have several
   cylindrical pieces resembling tenderloin. Place pieces in a Pyrex dish,
   sprinkle each side with meat tenderizer and coarsley ground black pepper.
   Puncture each side liberally with a sharp fork. Squeeze margarine on one
   side. Turn meat over and repeat process on other side. Broil on high heat
   for about 4 minutes. Turn meat over and broil until brown. Remember venison
   is not as good when it is overcooked.
  
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