Ingredients
1
can (16 1/2 oz) purple plums, drained
1
can (6 oz) frozen lemonade concentrate, thawed
1/4
cup butter or margarine
1
small onion, finely chopped (1/4 cup)
1/4
cup chili sauce
1
tablespoon Dijon mustard
6
venison steaks, 1 inch thick (about 4 oz each)
Preparation
In blender, place plums and lemonade concentrate. Cover and blend on medium speed until smooth; set aside.
In 2-quart saucepan, melt butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir plum mixture and remaining ingredients into onions. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.
Set oven control to broil. Grease broiler pan (without rack). Place venison steaks in broiler pan. Spoon 1/2 cup of the plum sauce evenly over venison.
Broil venison with tops about 4 inches from heat about 10 minutes or until light brown. Turn venison; spoon 1/2 cup of the plum sauce evenly over venison. Broil about 5 minutes longer or until rare to medium-rare doneness. Heat remaining sauce; serve with venison.
