Recipe - Oven Barbecued Venision

1/3 cup Granulated sugar
One fourth cup Packed dark brown sugar
1/3 cup Doublestrength beef broth
2 cup Hot water
1/3 cup Prepared yellow mustard
3 tablespoon Cider vinegar
2 tablespoon Liquid smoke
Three fourths cup Tomato paste
3 tablespoon Ground hot red chile
3 Pickled Jalapenos; minced
fine
One half teaspoon Pequin quebrado
1 Clove garlic; minced
Salt; to taste
1/3 cup Allpurpose flour
1 teaspoon Salt
One fourth cup Bacon drippings or vegetable
oil
2 pound Venison round steak
1 md Onion; thinly cut or sliced up ,
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 One fourth 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 11/2
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 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.