Ingredients:

1-lb venison top or bottom round steak, 1-inch thick
1 cup italian dressing, divided
3 cups cubed italian bread (1-inch cubes)
3 tbsp butter or margarine, melted
1/3 tsp garlic powder
3 cups torn fresh spinach
2 cups torn romaine
2 cup tomatoes, seeded and chopped
1 can (15-oz)  garbanzo beans, rinsed and drained
1 medium green, red or yellow pepper, seeded and sliced
1 cup crumbled feta cheese
1/3 cup sliced green onions
1/3 cup sliced greek or black olives

Directions:

Place venison in shallow dish. Pour 1/2 cup dressing over venison, turning to coat. Cover with plastic wrap. Chill at least 30 minutes, turning occasionally.

Heat oven  to 350F. Place bread cubes in medium mixing bowl. In 1-cup measure, combine butter and garlic powder. Drizzle over bread cubes. Toss cubes to coat completely. Spread cubes in single layer on baking sheet. Bake for 15 to 18 minutes, or until cubes are lightly browned, stirring occasionally. Set croutons aside.

Prepare grill for medium direct heat. Spray cooking grid with non stick vegetable cooking spray. Grill steak for 15 to 8 minutes, or until meat is desired doneness, turning steak over once or twice. Let stand for 5 minutes before slicing. Slice meat across grain into 2x1x1/4-inch strips.

In large mixing bowl or salad bowl, combine venison strips, croutons and remaining ingredients. Add remaining 1/2 cup dressing. Toss to coat.