Barbecued Venison Steaks

• 1/2 cup butter or margarine
• 1 (14-ounce) bottle catsup
• 1/2 cup vegetable oil
• 1/2 cup Worcestershire sauce
• 1/3 cup red wine vinegar
• 1 stalk celery, chopped
• 1 small onion, chopped
• 1 clove garlic, minced
• Juice of 1 lemon
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon hot sauce
• 2 pounds venison loin steaks, about 1/4 inch thick
• Fresh parsley sprigs

1. Melt butter in a medium saucepan; add remaining ingredients, except steak and parsley, and bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. Remove from heat.
2. Grill steaks on each side over medium-low coals 5 minutes or until desired degree of doneness, basting with reserved barbecue sauce. Garnish with parsley.

butter, catsup, vegetable oil, worcestershire sauce, red wine vinegar, celery, onion, clove garlic, lemon, salt, pepper, hot sauce, loin, parsley sprigs

Taken from www.myrecipes.com/recipe/barbecued-venison-steaks (may not work)