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Grilled Venison with Beerbecue Sauce

Ingredients

  • 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

Beerbecue Sauce

  • 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

Instructions

  • 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.