Best Deer Camp Bbq Sauce Variant Recipes

MOM'S VENISON BARBEQUE SAUCE

Mom's Venison Barbeque Sauce image

We grew up on venison, and this is one of my Mom's great barbeque sauces to make with it.

Provided by BK

Categories Meat and Poultry Recipes Game Meats Venison

Time 1h30m

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup butter
1 small onion, minced
1 cup ketchup
3 tablespoons lemon juice
2 tablespoons Worcestershire sauce
3 tablespoons brown sugar
2 tablespoons prepared yellow mustard
salt and ground black pepper to taste
4 (4 ounce) venison steaks
2 teaspoons cornstarch
1 tablespoon water

Steps:

Preheat an oven to 325 degrees F (165 degrees C).
Melt the butter in a large skillet over medium heat. Cook and stir the onion in the melted butter until softened, about 5 minutes. Stir the ketchup, lemon juice, Worcestershire sauce, brown sugar, and yellow mustard into the onion and butter; allow mixture to warm completely.
Heat a separate skillet over medium-high heat. Season the steaks with salt and black pepper; cook in the skillet until browned on each side, 3 to 4 minutes per side. Transfer the steaks to a 9x13-inch baking dish. Pour the sauce from the skillet over the steaks.
Bake in the preheated oven until meat is cooked through and no longer pink in the middle, about 1 hour.
Transfer the steaks from the baking dish to a platter, shaking any excess sauce from the meat. Stir the cornstarch and water together until smooth in a small bowl, then mix into the hot sauce remaining in the baking dish until the mixture begins to thicken; pour over the steaks to serve.

Nutrition Facts : Calories 337.5 calories, Carbohydrate 31 g, Cholesterol 110 mg, Fat 14.3 g, Fiber 0.8 g, Protein 23.2 g, SaturatedFat 8.2 g, Sodium 963.2 mg, Sugar 25.5 g

DEER CAMP BBQ SAUCE VARIANT RECIPE

Deer Camp BBQ sauce variant Recipe image

Provided by á-44003

Number Of Ingredients 10

Ingredients

1-1/2 cups dark brown sugar
1-1/2 cups Worcestershire sauce
1-1/2 cups prepared mustard
1 quart ketchup
1/2 cup freshly ground black pepper
1/2 cup crushed red pepper flakes (or a little less if you do not like a spicy hot sauce)
3 quarts red wine vinegar
2 quarts water
1 quart white wine
1-1/2 cups salt

Steps:

Place brown sugar, Worcestershire sauce, mustard, ketchup, pepper, pepper flakes, wine vinegar, water, wine, and salt in a 12-quart stainless steel pot and bring to a boil. Reduce the heat to a low simmer, cover, and cook for 30 minutes. Store, covered, in glass canning jars in the refrigerator. Note: Suggested uses include a marinade sauce and a barbecue sauce. Also good in Bloody Marys.