Search thousands of recipes reviewed by home cooks like you.

Mom's Venison Barbeque Sauce

Mom's Venison Barbeque Sauce

  • Prep

    20 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 30 m
BK

BK

We grew up on venison, and this is one of my Mom's great barbeque sauces to make with it.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 31g
  • 10%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 1060 mg
  • 42%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 325 degrees F (165 degrees C).
  2. Melt the butter in a large skillet over medium heat. Cook and stir the onion in the melted butter until softened, about 5 minutes. Stir the ketchup, lemon juice, Worcestershire sauce, brown sugar, and yellow mustard into the onion and butter; allow mixture to warm completely.
  3. Heat a separate skillet over medium-high heat. Season the steaks with salt and black pepper; cook in the skillet until browned on each side, 3 to 4 minutes per side. Transfer the steaks to a 9x13-inch baking dish. Pour the sauce from the skillet over the steaks.
  4. Bake in the preheated oven until meat is cooked through and no longer pink in the middle, about 1 hour.
  5. Transfer the steaks from the baking dish to a platter, shaking any excess sauce from the meat. Stir the cornstarch and water together until smooth in a small bowl, then mix into the hot sauce remaining in the baking dish until the mixture begins to thicken; pour over the steaks to serve.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

bhart
7

bhart

11/26/2011

This is a great venison recipe! Thanks for sharing.

jq
1

jq

4/14/2012

best venison recipe ever! Thank you

brittlbru
0

brittlbru

1/1/2014

Great recipe! I didn't have an onion and didn't have time to run to the store, so I used the closest thing I had... French fried onions. I was really concerned about this substitution, but it worked out great! I will try this recipe again as it is written, with real onion next time, but I gotta say there was nothing wrong with using French fried onions :)

Similar recipes

ADVERTISEMENT