Recipe for Barbecued Venison Steaks from the Grilled Wild Game section.
Barbecued Venison SteaksVenison hindquarter
Lawry's? unseasoned tenderizer (optional)
Pepper (optional) Slice hindquarter across the grain into steaks 1/2 inch thick. Trim all fat and gristle. Tenderize and lightly pepper each side at this point, if desired. Make sauce. Cook steaks over charcoal grill, with hickory chips added, basting with Mule Jail Barbecue Sauce. Steaks should be cooked medium to medium well in order to be juicy and tender. Cooked well done, they will be tough. The sauce is also good spread on toasted bread. Mule Jail Barbecue Sauce
1 pound butter or margarine
2 cups water
1 (5 ounce) bottle Worcestershire sauce
Juice of 6 lemons (reserve rinds of 3)
2 onions, quartered
2 teaspoons salt
1/2 teaspoon pepper Melt butter in saucepan. Add remaining ingredients, including lemon rinds, and bring to a boil. Turn off heat immediately.
We hope you enjoy your freshly made Barbecued Venison Steaks. This recipe came from Grilled Wild Game's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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