Oven barbecued venision

Yield: 4 Servings

Measure 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

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, .

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