Broil thick, juicy venison steaks that are delicately flavored with an easy plum barbecue sauce.
can (16 1/2 oz) purple plums, drained
can (6 oz) frozen lemonade concentrate, thawed
cup butter or margarine
small onion, finely chopped (1/4 cup)
cup chili sauce
tablespoon Dijon mustard
venison steaks, 1 inch thick (about 4 oz each)
In blender, place plums and lemonade concentrate. Cover and blend on medium speed until smooth; set aside.
In 2-quart saucepan, melt butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir plum mixture and remaining ingredients into onions. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.
Set oven control to broil. Grease broiler pan (without rack). Place venison steaks in broiler pan. Spoon 1/2 cup of the plum sauce evenly over venison.
Broil venison with tops about 4 inches from heat about 10 minutes or until light brown. Turn venison; spoon 1/2 cup of the plum sauce evenly over venison. Broil about 5 minutes longer or until rare to medium-rare doneness. Heat remaining sauce; serve with venison.
Now you can enjoy venison more often than you thought possible. Specialty grocery stores and butcher shops often carry venison from farm-raised sources. The same doneness guidelines used for beef steaks can be used for venison steaks.
For easier cleanup, line the broiler pan with foil.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 100 ),
% Daily Value
- Total Fat
- 11 g
- 11 %
- (Saturated Fat
- 6 g,
- 6 %
- 115 mg
- 115 %;
- 270 mg
- 270 %;
- Total Carbohydrate
- 33 g
- 33 %
- (Dietary Fiber
- 1 g
- 1 %
- 26 g
- 26 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Fruit; 4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.