Barbecued Venison Steaks

Oxmoor House
6 to 8 servings


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1/2 cup butter or margarine
1 (14-ounce) bottle catsup
1/2 cup vegetable oil
1/2 cup Worcestershire sauce
1/3 cup red wine vinegar
1 stalk celery, chopped
1 small onion, chopped
1 clove garlic, minced
Juice of 1 lemon
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot sauce
2 pounds venison loin steaks, about 1/4 inch thick
Fresh parsley sprigs


Melt butter in a medium saucepan; add remaining ingredients, except steak and parsley, and bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. Remove from heat.

Grill steaks on each side over medium-low coals 5 minutes or until desired degree of doneness, basting with reserved barbecue sauce. Garnish with parsley.

Created date

February 2010