BARBEQUE VENISON
Barbecue Sauce
- 3 sticks margarine
- 1/2 teaspoon worcestershire sauce
- 8 ounces tomato sauce
- dash of Liquid Smoke
- 1 teaspoon black pepper
- 1/2 cup chopped onion
- 1/2 cup lemon juice
- 1/2 cup ketchup
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon rosemary
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
Heat three sticks margarine in a one quart saucepan. Add remaining ingredients and simmer for 10 minutes.
- 2 pounds venison roast or steak
- 1/2 large onion, sliced
- 1 green pepper, sliced
- 1 (4 ounce can) mushrooms
- barbecue sauce
- 1/2 cup flour
- 1/2 teaspoon red pepper
- 2 stalks of celery, chopped
- 1 pound sweet Italian sausage (bulk)
- 1/2 cup red wine
- 1 teaspoon seasoned salt
- 1 teaspoon black pepper
Fry bulk sausage in a dutch oven and remove to a bowl, leaving drippings in pan. Cube roast or steak, dredge in flour seasoned with salt and pepper. Fry pieces of cubed meat in a dutch oven until brown. Simmer for 30 minutes. Return sausage to pan and add wine, green pepper, mushrooms, barbecue sauce, celery, red pepper and any leftover flour. Simmer 30 minutes or until tender. Serve over your favorite rice with hot bread. Serves six.
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