Grilled Venison with Beerbecue Sauce
Author: Kitchens
  • 2 pounds venison steaks, loins, etc. (to 2 1/2 pounds)
  • 1 Tablespoon Lawry's Seasoned Pepper
  • 1 Tablespoon Lawry's Seasoned salt
  • 3 fresh cloves garlic; minced
  • Beerbecue Sauce:
  • (makes approximately 2 Cups)
  • 2 Tablespoons butter
  • 1 medium yellow onion; finely diced
  • 2 Tablespoons brown sugar
  • 2 cloves garlic; minced
  • 1 can beer (12 ounce); see * Note (dark beer preferred)
  • 1 lemon; sliced into rings
  • 3 Tablespoons Worcestershire sauce
  • 1 Cup tomato puree
  • 1/2 teaspoon liquid smoke
  • 1/4 Cup cider vinegar
  • salt, to taste
  • freshly-ground black pepper, to taste
  1. * Note: Pour beer into a large cup and then back and forth into another cup until beer flattens and foam is gone.
  2. Season meat with next three ingredients. Cover and refrigerate for one hour.
  3. Grill over hot coals to rare or medium-rare temperature.
  4. 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.
  5. Allow meat to rest a few minutes before slicing.
  6. Prepare sauce. Melt butter in a saucepan over medium heat. Add onion and cook until translucent.
  7. 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.
I know, the name "Beerbecue Sauce" is stupid, but, I do stupid things. Once you get past the cutesy name, I think you will enjoy the recipe.

I've also used the barbecue sauce on grilled fish, upland game and just about any thing else that works o
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