Venison Steak BBQ

[Guest blackeyed_susan]

I know it's wishful thinking to be out grilling right now but it will have to wait for now. I found this recipe and thought I would share it with everyone here.

Venison Steak BBQ

Ingredients:

1 cup green peppers, diced

1 cup onion, diced

4 cups of Mutha Sauce(recipe is below)

3 Tbsp Worcestershire Sauce

3 Tbsp spicy mustard

1/2 cup brown sugar

3 Tbsp parsley, chopped

2 Tbsp Italian Seasoning

2 Tbsp basil

1 Tbsp chili powder

1/2 tsp black pepper

1/2 cup red wine

1/2 cup water

Step 1: Combine all ingredients in a large saucepan and simmer 30 minutes.

Step 2: Baste venison steaks while grilling.

Makes 7 cups

MUTHA SAUCE

1/4 cup vegetable oil

1 cup minced onion

1/2 cup minced green pepper

1 jalapeno pepper, seeded and minced

2 tablespoons minced garlic

1 can (28 oz.) tomato sauce

2 cups ketchup

1 cup water

3/4 cup Worcestershire sauce

1/2 cup cider vinegar

1/4 cup lemon juice

1/4 cup molasses

1/4 cup cayenne pepper sauce

1/4 cup spicy brown mustard

3/4 cup dark brown sugar, packed

1 tablespoon coarsely ground black pepper

1/2 teaspoon ground allspice

1 Tbsp Liquid smoke (optional)

1. Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapenos and give them a stir. Season with a pinch of sa1t and pepper and cook till soft and golden. Add the garlic and cook for 1 minute more. Dump in everything else except the Liquid Smoke.

2. Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes. Swirl in the Liquid Smoke and let the sauce cool.

3. Pour it into a container, cover, and store in the fridge till ready to use.

Variation: Hot BBQ Sauce

Add 2 or 3 seeded and minced habanero peppers (about 1 1/2 teaspoons to 1 tablespoon) along with the onions, peppers, and jalapenos. Also add 1/2 teaspoon cayenne pepper along with the other ingredients for extra punch.

DANGER

Working with habanero can cause plenty of personal pain and suffering if you're not careful. Never touch the cut flesh or seeds with your bare hands. While it won't sting your hands (unless you've got a cut), the volatile oils from the peppers get into your pores and can be transferred to your eyes or other moist, sensitive areas on your body long after you're done cooking'. Even washing your hands doesn't help. So wear latex gloves while working with habaneras and be sure to protect your hands while cleaning up your cutting board and knife as well. Then toss out the gloves.