Venison And Beef Barbecue

• 3 lb. venison
• 3 lb. beef
• 1 1/2 c. catsup
• 1 large onion, chopped
• 1/4 c. Worcestershire sauce
• 1/2 c. smoked barbecue sauce
• 1 c. water
• 2 Tbsp. vinegar
• 2 Tbsp. brown sugar
• 2 qt. water
• 1/2 pt. vinegar
• 2 c. salt
• 2 Tbsp. pepper

1. Clean doves thoroughly.
2. Place in large saucepan and cover with water.
3. Bring to boil over full gas flame; reduce flame to simmer (200u0b0 to 225u0b0 dial setting on controlled burner) and cook until doves are just tender.
4. Remove doves and place in shallow baking dish or pan.
5. Thicken stock with paste of flour and water.
6. Season with salt and pepper.
7. Place cooked doves in shallow baking dish or pan.
8. Cover with thickened gravy.
9. Top with pastry.
10. Bake in moderate gas oven (375u0b0) for 1 hour or until crust is brown.
11. Allow 2 doves per serving.

venison, beef, catsup, onion, worcestershire sauce, barbecue sauce, water, vinegar, brown sugar, water, vinegar, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=890099 (may not work)