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Cook's Tip :

Like other meat, New Zealand Venison should not be eaten raw or undercooked during pregnancy or by people with weakened immune systems.

Ingredients :
  • 1/2 Tbsp. vegetable oil
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 1/4 cup brown sugar
  • 3 Tbsps. champagne or white wine vinegar
  • 3/4 cup orange juice
  • 2 tsps. garlic, minced
  • 2 medium tomatoes, cored, diced large
  • 13 oz. chopped tomatoes, canned
  • 7 oz. ketchup
  • 2 Tbsps. worcestershire sauce
  • 1/2 Tbsp. ground cumin
  • 2 tsps. salt
  • 1 tsp. celery seed
  • 3/4 tsp. red pepper flakes
  • 1/4 tsp. ground coriander
  • 4 New Zealand Venison steaks (at 1" thick), cut from loin or leg
Directons :

In medium saucepan, heat oil and saute onions and celery for 5 minutes.

Add garlic and cook 2 minutes. In a small pan, over high heat, combine sugar and vinegar, cook 3 minutes, add juice and cook additional 1 minute.

Add this mixture to onion mixture. Add in remaining ingredients, except New Zealand Venison, and simmer for 20-30 minutes.

Blend sauce in blender at high speed or food processor for @ 5 minutes until smooth. Makes @ 4 1/2 cups.

Freeze extra barbecue sauce, in 1 cup portions, using @ 1 cup for this recipe.

To cook, paint sauce on steaks @ 1 hour prior to grilling. Over hot coals or high heat gas grill, cook meat, 3-4 minutes each side, turning once, until medium rare. Let meat rest before serving.