Venison with Plum Sauce

 

1

can (16 1/2 oz) purple plums, drained

1

can (6 oz) frozen lemonade concentrate, thawed

1/4

cup butter or margarine

1

small onion, finely chopped (1/4 cup)

1/4

cup chili sauce

1

tablespoon Dijon mustard

6

venison steaks, 1 inch thick (about 4 oz each)

• 1 In blender, place plums and lemonade concentrate. Cover and blend on medium speed until smooth; set aside.
• 2 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.
• 3 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.
• 4 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.