Venison Barbecue Barbecue Sauce:

3 sticks margarine

1/2 teaspoon Worcestershire sauce

8 ounces tomato sauce dash of Liquid Smoke

1 teaspoon black pepper

1/2 cup chopped onion

1/2 cup lemon juice

1/2 cup ketchup

1/2 teaspoon oregano

1/2 teaspoon garlic salt

1/2 teaspoon dry mustard

1/2 teaspoon rosemary

1/2 teaspoon thyme

1/2 teaspoon salt

Heat three sticks margarine in a one quart saucepan. Add remaining ingredients and simmer 10 minutes.

1-1/2 to 2 pounds venison roast or steak

1/2 large onion, sliced

1 green pepper, sliced

1 (4 ounce) can mushrooms

barbecue sauce (see above)

1/2 cup Gold Medal flour (minimum)

1/2 teaspoon red pepper (optional)

2 stalks fresh celery, chopped

1 pound sweet Italian sausage (bulk)

1/2 cup red wine

1 teaspoon season salt

1 teaspoon black pepper

Fry bulk sausage in a dutch oven and remove to a bowl, leaving drippings in pan. Cube roast or steak, dredge in flour seasoned with seasoned salt and black pepper. Fry pieces of cubed meat in dutch oven until brown. Simmer for 30 minutes. Return sausage to pan and add wine, green pepper, mushrooms, barbecue sauce, celery, red pepper (optional) and any leftover flour. Simmer 30 minutes or until tender. Serve over your favorite rice with hot bread.

Copyright 1998-2014 Stephen Ricciardelli