Barbecued Venison Steaks

Venison hindquarter
Lawry's unseasoned tenderizer (optional)
Pepper (optional)

Slice hindquarter across the grain into steaks 1/2 inch thick. Trim all fat and gristle. Tenderize and lightly pepper each side at this point, if desired. Make sauce.

Cook steaks over charcoal grill, with hickory chips added, basting with Mule Jail Barbecue Sauce. Steaks should be cooked medium to medium well in order to be juicy and tender. Cooked well done, they will be tough. The sauce is also good spread on toasted bread.

Mule Jail Barbecue Sauce:
1 pound butter or margarine
2 cups water
1 (5 ounce) bottle Worcestershire sauce
Juice of 6 lemons (reserve rinds of 3)
2 onions, quartered
2 teaspoons salt
1/2 teaspoon pepper

Melt butter in saucepan. Add remaining ingredients, including lemon rinds, and bring to a boil. Turn off heat immediately.