Venison with Plum Sauce
Submitted by kenzie
Broiled venison steaks slathered in a sweet-tangy plum barbecue sauce. Just two ingredients and 25 minutes stand between you and a wild game dinner worth bragging about.
YIELD
6 servingsPREP
10 minCOOK
15 minREADY
25 minSometimes the simplest recipes are the ones that stick with you the longest.
Thick-cut venison steaks get broiled under high heat while layers of plum barbecue sauce caramelize on top, creating a sticky, smoky-sweet glaze that plays beautifully against the lean, earthy meat.
Flip once, slather again, and let the broiler finish the job. The whole thing takes about 15 minutes of actual cooking, and the fruit-forward sauce tames any gamey edge without masking the flavor of the venison.
Pro Tips
- Keep the steaks at 1 inch thick for even cooking. Thinner cuts will dry out under the broiler.
- Pull them at medium-rare. Venison goes from juicy to jerky fast, and the residual heat will carry it a touch further.
- Heat the extra sauce separately and serve it on the side for dipping. It doubles as a glaze for grilled pork or chicken too.
- If you can’t find plum barbecue sauce, make your own by simmering plum jam with your favourite barbecue sauce until blended.
Ingredients
Directions
Venison steaks should be about 1 inch thick and weigh about 4 ozs ea.
Prepare Plum Barbecue Sauce and set aside.
Set oven control to broil.
Place venison steaks in greased broiler pan (without the rack) and spoon ½ 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 ½ 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.
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