Oven barbecued venision
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Granulated sugar |
| ¼ | cup | Packed dark brown sugar |
| ⅓ | cup | Double-strength beef broth |
| 2 | cups | Hot water |
| ⅓ | cup | Prepared yellow mustard |
| 3 | tablespoons | Cider vinegar |
| 2 | tablespoons | Liquid smoke |
| ¾ | cup | Tomato paste |
| 3 | tablespoons | Ground hot red chile |
| 3 | Pickled Jalapenos; minced fine | |
| ½ | teaspoon | Pequin quebrado |
| 1 | Clove garlic; minced | |
| Salt; to taste | ||
| ⅓ | cup | All-purpose flour |
| 1 | teaspoon | Salt |
| ¼ | cup | Bacon drippings or vegetable oil |
| 2 | pounds | Venison round steak |
| 1 | medium | Onion; thinly sliced, separated into rings |
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 ¼ 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 1-½ 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 <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .