Oven Barbecued Venison - cooking recipe

Ingredients

2 1/2 to 3 lb. venison steak (1/2 inch thick)
meat tenderizer
3 Tbsp. margarine
1 c. catsup
1 c. water
2 tsp. dry mustard
1 tsp. instant beef bouillon
2 Tbsp. Worcestershire sauce
1/2 c. red wine
1/4 tsp. pepper
2 Tbsp. onion, minced
2 Tbsp. brown sugar

Preparation

Trim fat.
Cut steaks into serving portions.
Sprinkle both sides with tenderizer if meat is tough or from older animal.
In skillet, heat margarine, cook steaks until brown on both sides. Place meat, single layer, in a baking pan.
Using skillet the meat was fried in, combine remaining ingredients (except wine).
Stir until well heated.
Pour over meat; cover with foil.
Bake at 325\u00b0 for 1 1/2 hours, or until tender.
Baste occasionally.
Remove foil; turn meat.
Add wine and bake 10 minutes more.