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Combine all ingredients except venison in shallow baking dish. Add steaks; turn once. Cover with plastic wrap; refrigerate 1 hour. Remove steaks from marinade. Grill over medium-hot, direct heat 5 to 7 minutes, turing once and basting occasionally with marinade. Makes 4 servings.
Broiled: Follow directions above except add 4 drops liquid smoke to marinade. Preheat oven to broil. Broil 4 to 6 inches from heat, 10 to 14 minutes, turning once and basting occasionally with marinade.
Hearty Venison Stew
1/4 cup flour
11/2 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/4 cup chili sauce
2 tablespoons vinegar
1 tablespoon honey
2 teaspoons Worcestershire sauce
3 pounds venison stew meat, cut in cubes
1 can (16 ounces) tomatoes, cut UP ...
1 large onion, cut m 1-inch chunks
1 green pepper, cut in 1-inch chunks
2 cups diagonally sliced carrots
Preheat oven to 325 degrees F. Shake flour in large size (14 x 20inch) oven cooking bag; place in 13 x 9 x 2-inch baking pan. Add salt, dry mustard, chili powder, pepper chili sauce, vinegar, honey and Worcestershire sauce; turn to mix. Add venison, tomatoes, onion, green pepper and carrots; turn bag to mix. Close bag with nylon tie; make 6 half-inch slits in top. Cook 2 1/2 hours or until venison is fork tender. Makes 8 cups.
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