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Barbecue Sauce

Scott Leysath |

Slathering a hunk of deer meat with barbecue sauce just seems like a natural thing to do, especially when the weather is suitable for outside grilling. My favorite parts are the burnt edges and ends that happen with sugary ingredients connect with open flame. With the Labor Day weekend upon us, it seems timely to share one of my favorite barbecue sauce recipes. Consider it an outline and adjust flavors to suit your own taste buds.

Prior to adding game to flame, rub it with olive oil and your favorite seasoning. If you’re not too adventurous, that might be just salt and pepper. Since barbecue sauces are traditionally a little sweet and a little vinegary, some folks add a little heat to the mix to create sweet-sour-spicy combo that tastes great and won’t overpower the natural deliciousness of the venison.

Orange Barbecue Sauce

Makes about 2 cups sauce

1/4 cup butter

1 cup onions, diced

4 garlic cloves, minced

1 jalapeno pepper, sliced into thin rings

2/3 cup packed brown sugar

zest from 1 lemon

zest from 1 orange

1/2 cup ketchup

1 tablespoon Worcestershire sauce

1 cup orange segments with juice

2 tablespoons orange juice concentrate

1 tablespoon fresh rosemary leaves, minced (optional)

salt and pepper to taste

Sauce can be stored in the refrigerator for several weeks.