Oven Barbecued Venison

• 2 1/2 to 3 lb. venison steak (1/2 inch thick)
• meat tenderizer
• 3 Tbsp. margarine
• 1 c. catsup
• 1 c. water
• 2 tsp. dry mustard
• 1 tsp. instant beef bouillon
• 2 Tbsp. Worcestershire sauce
• 1/2 c. red wine
• 1/4 tsp. pepper
• 2 Tbsp. onion, minced
• 2 Tbsp. brown sugar

1. Trim fat.
2. Cut steaks into serving portions.
3. Sprinkle both sides with tenderizer if meat is tough or from older animal.
4. In skillet, heat margarine, cook steaks until brown on both sides. Place meat, single layer, in a baking pan.
5. Using skillet the meat was fried in, combine remaining ingredients (except wine).
6. Stir until well heated.
7. Pour over meat; cover with foil.
8. Bake at 325u0b0 for 1 1/2 hours, or until tender.
9. Baste occasionally.
10. Remove foil; turn meat.
11. Add wine and bake 10 minutes more.

venison steak, margarine, catsup, water, dry mustard, instant beef bouillon, worcestershire sauce, red wine, pepper, onion, brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=827954 (may not work)