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Venison with Plum Sauce




Source of Recipe


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Recipe Introduction


servings 6
points 6


List of Ingredients




6 venison steaks, 1 inch thick, about 4 ounces each

Plum Barbecue Sauce


1 can (16 1/2 ounces) purple plum, drained
1 can (6 ounces) 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

Recipe



Make Plum Barbecue Sauce.

Place plums and lemonade concentrate in blender. Cover and blend on medium speed until smooth; set aside. Melt butter in 2-quart saucepan 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. Serve warm or cold.

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Set oven control to broil. Grease broiler pan (without rack). Place venison steaks in broiler pan. Spoon 1/2 cup of the 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 sauce evenly over venison. Broil about 5 minutes longer or until rare to medium-rare doneness. See Broiling & Grilling Meats Charts & Tables. Heat remaining sauce; serve with venison.




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Plum Barbecue Sauce



1 can (16 1/2 ounces) purple plum, drained
1 can (6 ounces) 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

1. Place plums and lemonade concentrate in blender. Cover and blend on medium speed until smooth; set aside. Melt butter in 2-quart saucepan 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. Serve warm or cold.