Grilled Venison With Beerbecue Sauce

Recipe Ingredients

2 lbs	908g / 32oz	Venison steaks, loins, etc. - (to 2 1/2)
1 tablespoon	15ml	Lawry's Seasoned Pepper
1 tablespoon	15ml	Lawry's Seasoned Salt
3		Fresh garlic cloves - minced
		Beerbecue Sauce
		= (makes approximately 2 cups)
2 tablespoons	30ml	Butter
1 tablespoon	15ml	Yellow onion - finely diced (medium)
2 tablespoons	30ml	Brown sugar
2		Garlic cloves - minced
1		Beer - (12 oz) - see * Note
		= (dark beer preferred)
1		Lemon - sliced into rings
3 tablespoons	45ml	Worcestershire sauce
1 cup	237ml	Tomato puree
1/2 teaspoon	2.5ml	Liquid smoke
1/4 cup	59ml	Cider vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: Pour beer into a large cup and then back and forth into another cup until beer flattens and foam is gone.

Season meat with next three ingredients. Cover and refrigerate for one hour. Grill over hot coals to rare or medium-rare temperature.

Just before meat is removed from the grill, baste with a little sauce. Serve sauce on the side or drizzled over a portion of the meat. Allow meat to rest a few minutes before slicing.

Prepare sauce. Melt butter in a saucepan over medium heat. Add onion and cook until translucent. Add brown sugar and garlic and cook for 2 to 3 minutes. Add remaining ingredients except salt and pepper. Stir well, bring to a boil and then simmer until sauce thickens. The sauce should be the consistency of thick tomato sauce.

This recipe yields 6 servings.

Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com

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