cateory: main_ingredients
Barbecued venison steaks
Reviews: 198
Ingredients:
- 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
- Mule Jail Barbecue Sauce
How to make
Barbecued venison steaks
Barbecued venison steaks
- 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
Comments for
Barbecued venison steaks
Barbecued venison steaks
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