Posted By: Gary Makely (VIEW COUNT: 4604) PRINT
4-5 lbs Venison Loin (Also works well with Round Steak or London Broil)
1/2 cup Hot sauce (optional)
1/2 Cup Burgundy Wine
1 Medium Onion (finely chopped or 1 tsp powder)
2 Cloves Garlic (minced 0r 1/4 tsp powder)
I bottle Your favorite Bar-B-Que Sauce
1 stick Butter (optional if beef is used)
Salt and Pepper to taste
Take Venison Loin pieces and remove any visable fat and connecting tissue. Slice the loin into 1" thick chops (this step not necessary with steak or london broil). Rub generously with the Cajun Seasoning, Salt and Pepper and put in a ziplock bag. Add the Hot Sauce, Wine, finely chopped Onion and minced Garlic (If you are not using the Hot Sauce, use 1/2 cup Bar-B-Que Sauce). Shake vigerously to evenly coat all pieces. Put the bag in the refrigerator overnight.
Next morning, shake the bag to mix it up. Return to refrigerator until ready to cook.
In a large oven proof pan lay out the pieces of meat in a single layer and pour the marinade over the top. Cut butter up into small pieces and distribute evenly over pieces of meat. Pour Bar-B-Que sauce over the meat, cover it with foil and place in the oven at 350 for 30 minutes to an hour depending on how well done you like your meat - if you like your meat "falling apart" you can leave it even longer (we like our meat rare so it doesn't take long). Remove the pan from the oven, remove the foil and turn the pieces over. Place the pan back under the broiler for 5-10 minutes until the meat starts to brown. Serve.
You can also use this same recipe on your grill. Just place the pan in your grill on medium heat for 30-60 minutes and when you take the foil off, insead of putting it under the broiler, just place the pieces directly on the grill for 2-3 minutes. Brush with juices from the pan, turn and let cook for a few more minutes. Serve.