Mom’s Venison Barbeque Sauce

Ingredients

• 1/4 cup butter
• 1 small onion, minced
• 1 cup ketchup
• 3 tablespoons lemon juice
• 2 tablespoons Worcestershire sauce
• 3 tablespoons brown sugar
• 2 tablespoons prepared yellow mustard
• Salt and ground black pepper to taste
• 4 (4 ounce) venison steaks
• 2 teaspoons cornstarch
• 1 tablespoon water

Directions

Preheat an oven to 325 degrees F (165 degrees C).

Melt the butter in a large skillet over medium heat. Cook and stir the onion in the melted butter until softened, about 5 minutes. Stir the ketchup, lemon juice, Worcestershire sauce, brown sugar, and yellow mustard into the onion and butter; allow mixture to warm completely.

Heat a separate skillet over medium-high heat. Season the steaks with salt and black pepper; cook in the skillet until browned on each side, 3 to 4 minutes per side. Transfer the steaks to a 9×13-inch baking dish. Pour the sauce from the skillet over the steaks.

Bake in the preheated oven until meat is cooked through and no longer pink in the middle, about 1 hour.

Transfer the steaks from the baking dish to a platter, shaking any excess sauce from the meat. Stir the cornstarch and water together until smooth in a small bowl, then mix into the hot sauce remaining in the baking dish until the mixture begins to thicken; pour over the steaks to serve.