 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
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 |
Directions:
1. 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.
2. 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.
|
|