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Barbecued venison steaks Ingredients

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

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