I might preach to you forever. I might borrow the eloquence of Demosthenes or of Cicero, but you will not come unto Christ. I might beg of you on my knees, with tears in my eyes, and show you the horrors of hell and the joys of heaven, the sufficiency of Christ, and your own lost condition, but you would none of you come unto Christ of yourselves unless the Spirit that rested on Christ should draw you. It is true of all men in their natural condition that they will not come unto Christ.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Game	4	Servings

INGREDIENTS

1/3	c	Granulated sugar
1/4	c	Packed dark brown sugar
1/3	c	Double-strength beef broth
2	c	Hot water
1/3	c	Prepared yellow mustard
3	tb	Cider vinegar
2	tb	Liquid smoke
3/4	c	Tomato paste
3	tb	Ground hot red chile
3		Pickled Jalapenos; minced fine
1/2	ts	Pequin quebrado
1		Clove garlic; minced
		Salt; to taste
1/3	c	All-purpose flour
1	ts	Salt
1/4	c	Bacon drippings or vegetable oil
2	lb	Venison round steak
1	md	Onion; thinly sliced, separated into rings

INSTRUCTIONS

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 1/4 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 1-1/2
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,
http://www.erols.com/hosey.

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