Barbecued venison steaks
Instructions:
- Mule Jail Barbecue Sauce
- 1 pound butter or margarine
- 2 cups water
- 1 (5 ounce) bottle Worcestershire sauce
- Juice of 6 lemons (reserve rinds of 3)
- 2 onions, quartered
- 2 teaspoons salt
- 1/2 teaspoon pepper
- Slice hindquarter across the grain into steaks 1/2 inch thick. Trim all fat and gristle.
- Tenderize and lightly pepper each side at this point, if desired.
- Make sauce.
- Cook steaks over charcoal grill, with hickory chips added, basting with Mule Jail Barbecue Sauce.
- Steaks should be cooked medium to medium well in order to be juicy and tender.
- Cooked well done, they will be tough.
- The sauce is also good spread on toasted bread.
- Mule Jail Barbecue Sauce
- Melt butter in saucepan.
- Add remaining ingredients, including lemon rinds, and bring to a boil.
- Turn off heat immediately