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Devil's Steak Sauce
March 26, 2006

This sauce was so amazing, I joined the site just to share my experience. I love venison and thought this sauce would be good with game. I adjusted the recipe based on reviews others had given. Some said it was too sweet, so I used one tablespoon of brown sugar to three tablespoons of jam (I used seedless boysenberry preserves). Some complained that it was too watery, so I used one tablespoon of tomato paste in place of the tomato sauce. I also used a habenero hot sauce. I agree that the quantity was small, so if you are serving more than two people, or want leftovers, adjust accordingly. I drizzled the sauce over Medallions of Venison Tenderloin (cooked rare/medium rare)served with garlic mashed potatoes and a good Cab for a true gourmet meal that was as good if not better than venison I've had at the fanciest restaurants. I would be proud to serve this to my most discerning guests. For leftovers to die for, try my “fancy cheese steaks”: spread sauce on a baguette, slice your leftover meat as thin as possible and top with caramelized onions (optional) and blue cheese crumbles.

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