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Venison with Plum Sauce (Revised)
Zutaten für 6 Portionen	Menge anpassen
die Zutaten:
6	Venison Steaks, *
Plum Barbecue Sauce
1/4 Tasse	Onion; Chopped, 1 small
1/4 Tasse	butter or margarine
1/4 Tasse	Chile Sauce
2 Teelöffel	Mustard; Dijon-style
16 1/2 x ca. 30 g	Purple Plums; 1 cn, **
6 x ca. 30 g	Frozen Lemonade; Thawed, 1 cn
die Zubereitung:
* Venison steaks should be about 1 inch thick and weigh about 4 ozs ea. ** Plums should be drained, pitted and finely chopped. Plum Barbecue Sauce: Cook onion in margarine in 2-quart saucepan stirring occasionally, until tender, about 2 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Simmer, uncovered, 15 minutes, stirring occasionally. Makes about 2 cups of sauce. Venison: Set oven control to broil. Place venison steaks in greased broiler pan (without the rack) and spoon 1/2 cup of the barbecue sauce evenly over the steaks. Broil steaks with the tops about 4-inches from the heat until light brown, about 10 minutes. Turn the venison over and spoon 1/2 cup of the barbecue sauce evenly over them. Broil until rare to medium rare doneness, about 5 minutes longer. Heat the remaining barbecue sauce and serve with the steaks. Author unknown. Uploaded to Nce by Burt Ford 10/98. Recipe for Plum Barbecue Source incorporated by Greg Mayman, Oct 98 Author also unknown.

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