Venison Casserole

• 3 sticks low-fat margarine
• 6 oz. favorite barbecue sauce
• 1 to 1 1/2 lb. venison stew beef
• 2 to 3 large onions
• 3 medium squash
• black pepper
• dash of Texas Pete

1. Spray 1 large loaf pan with Pam generously.
2. Slice onions and squash, 1/4-inch thick slices.
3. Brown venison very slightly in iron "spider."
4. Line bottom of loaf pan with onion slices, follow with chunks of venison stew beef (tenderloin will also work).
5. Now, place layer of squash slices.
6. Alternate like this until you have used all ingredients.
7. Place 3 sticks margarine on top of casserole.
8. Cover concoction with black pepper, then cover with layer of tinfoil or lid and place on gas grill at low to medium heat for 45 minutes.
9. After 45 minutes, remove tinfoil or lid and add 6 ounces of your favorite home brewed barbecue sauce and cook, uncovered, for no longer than 15 minutes.

margarine, barbecue sauce, venison stew beef, onions, squash, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=174190 (may not work)