| 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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