| 6 venison steaks, ½ to 1 inch thick
½ tsp. pepper
1 tsp. salt
¼ tsp. charcoal seasoning (optional)
Marinade:
¼ cup red wine vinegar
2/3 cup salad oil
½ tsp. dry mustard
1 tbsp. onion, grated
¼ tsp. Tabasco sauce
¼ tsp. garlic powder
3 tbsp. water
1 tsp. salt
1 tbsp. ketchup
½ tsp. sugar
½ tsp. paprika
Measure all marinade ingredients into a jar, which has a tight-fitting lid. Cover and shake vigorously. Place marinade in large glass bowl. Add steaks and allow to stand for several hours or overnight in the fridge. Remove steaks from marinade and drain well.
Season steaks with salt, pepper, and charcoal seasoning, if desired.
Heat oil in frying pan. Cook steaks quickly at high heat, turning every half-minute until done. Do not overcook. Add only enough oil to prevent meat from sticking to pan. Serves 6. | 
