Yield: 4 Servings
|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|
|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, .