Updated: 11/03/2006

TV Morning Show 11/3/06

Grilled Venison with Cranberry-Chutney Dressing

¼ cup sour cream

¼ cup mayonnaise

¼ cup Major Grey’s chutney

¼ cup whole berry cranberry sauce

1 tablespoon lemon juice

1 tablespoon Dijon mustard

1 teaspoon curry powder

½ teaspoon cayenne pepper

salt and pepper to taste

4 eight-ounce venison steaks or NY strip steaks grilled to desired temperature

cranberries and parsley for garnish

Combine the first eight ingredients in a four-quart bowl and mix well. Refrigerate for at least one hour. Grill steaks and serve the chilled dressing over the top. Garnish with fresh cranberries and chopped parsley.