Barbecued Venison(Moose, Elk, Etc.)

• 1 c. catsup
• 1/3 c. dark brown sugar, packed
• 1/3 c. chopped onion
• 1/3 c. green pepper, chopped
• venison, moose, elk or other wild game steaks
• 1 Tbsp. lemon or lime juice
• 1 tsp. Worcestershire sauce
• thin slices lemon or lime
• vinegar or lemon juice (for soaking)

1. Put all of the ingredients (except lemon or lime slices) in a blender to liquify, if family is finniky about "chunks." Otherwise, just mix the sauce ingredients together.
2. Place steaks in water with the vinegar or lemon juice, to draw out as much of the remaining blood as possible.
3. Leave for half an hour, then drain and pat dry.
4. Place in a roasting pan and cover with the sauce.
5. Place the lemon or lime slices all around the meat.
6. Cover and bake at 350u0b0 for 1 hour.
7. Uncover and bake for 1/2 hour longer.

catsup, brown sugar, onion, green pepper, lemon, worcestershire sauce, thin slices, vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=771989 (may not work)