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 on the ‘cue. I often grill any cut of deer from the loin to the hams. The “secret” is to remove anything that’s not muscle. Remove the muscles from the hindquarter roast; making sure that there is not silver skin, bone, etc. Your body doesn’t digest silver skin; it smells bad and tastes bad – a couple of good reasons to remove it before cooking. If you are using the muscles from the hindquarter, slice them into two to 3-inch thick pieces along the grain of the meat. That means that the lines in the meat will be running from end to end. After grilling to no more than medium-rare, slice the meat across the grain to serve. You’ll find that it eats much more tender than if you were to ignore this whole grain thing and just toss the meat on the grill.
Grilled Venison with Beerbecue Sauce
- 2-2 1/2 pounds venison steaks loins, etc. (see paragraph two above)
- 1 tablespoon Lawry’s Seasoned Pepper
- 1 tablespoon Lawry’s Seasoned Salt
- 3 cloves fresh garlic minced
- makes approximately 2 cups
- 2 tablespoons butter
- 1 medium yellow onion finely diced
- 2 tablespoons brown sugar
- 2 garlic cloves minced
- 1 12- ounce beer pour into a large cup and then back and forth into another cup until beer flattens and foam is gone – I prefer dark beer
- 1 lemon sliced into rings
- 3 tablespoons Worcestershire sauce
- 1 cup tomato purée
- 1/2 teaspoon liquid smoke
- 1/4 cup cider vinegar
- salt and freshly ground pepper to taste
- 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.