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| Oven Barbecued Venision Recipe |
Category: Game
Rating:
N/A
Servings: 4
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Ingredients
1/3 cup granulated sugar
1/4 cup packed dark brown sugar
1/3 cup double-strength beef broth
2 cup hot water
1/3 cup prepared yellow mustard
3 tablespoon cider vinegar
2 tablespoon liquid smoke
3/4 cup tomato paste
3 tablespoon ground hot red chile
3 pickled jalapenos; minced fine
1/2 teaspoon pequin quebrado
1 clove garlic; minced
1 salt; to taste
1/3 cup all-purpose flour
1 teaspoon salt
1/4 cup bacon drippings or vegetable oil
2 lb venison round steak
1 medium onion; thinly sliced, separated
Cooking Directions:
To prepare barbecue sauce, combine sugars, broth & hot water in saucepan. Simmer until sugars are dissolved; then add mustard, vinegar, liquid smoke, tomato paste, ground chile, jalapenos, pequin & garlic. Bring to boil, reduce heat & simmer, uncovered, at least 30 minutes. Taste & adjust seasonings. Combine flour & 1 Tsp salt. Heat bacon drippings or oil in large, deep pot over high heat. Dredge venison in flour mixture; add to hot oil & cook until browned on both sides. Spoon off excess fat. Preheat oven to 325. Drizzle 1/4 sauce over meat; arrange half the onion rings on top. Cover & bake 30 minutes; then turn, drizzle with some of the remaining sauce & top with remaining onion rings. Cover & continue to bake 1-1/2 hours longer or until meat is very tender when pierced. Keep remaining sauce simmering while venison is baking; pass at the table to serve over meat. Makes 4 to 6 servings. TIP: If you want to make this barbecue sauce alone, to use as a sauce for cooked meats or a baste for barbecued meats, simmer about 2 hours or until slightly thickened. Then adjust seasoning as directed.
From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
game
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