Wild game recipe: Venison BBQ sauces

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Tomato-based BBQ sauce

1 can of regular tomato sauce

1 can of tomato paste

2 T. vinegar

2 T.+ olive oil

3 cloves crushed garlic

4 T. minced onion

1 T. Worcestershire sauce

1 tsp. dry mustard

1 tsp. cayenne, optional

fresh coarsely ground pepper to taste

Get a pan and cook the garlic and onion until soft, then add everything else. Simmer on low for about 20 minutes. Stir frequently and then cool by refrigerating a few days before use. Now, taste it and give it a minute to settle into your taste buds. You might find altering the amounts of the ingredients will suit you better.

Vinegar-based BBQ sauce

1 ½ c. apple cider vinegar

½ c. hot water

2 T. brown sugar

1 T. paprika, optional

1 tsp. cayenne

1 tsp. salt

1 tsp. coarse grind black pepper

Place the brown sugar in the hot water and mix well until the sugar is dissolved. Add all the rest of the ingredients and heat on low for a few minutes.

Mustard-based BBQ sauce (and my all-time favorite!)

1 c. yellow mustard

1/3 c. brown sugar

½ c. balsamic vinegar

2 T. butter

1 T. Worcestershire sauce

1 T. lemon juice, optional (lime works also)

1 tsp. cayenne, optional

Mix everything in a saucepan and simmer on low heat for 30 minutes.

Tim Lawhern

Conservation warden with the Wisconsin

Department of Natural Resources

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Tags: outdoors, food, hunting