Source: More Than a Trophy

Classifications: Venison

Qty Measure Ingredient

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2 pounds cooked venison

1 cup (8 oz) tomato sauce

1/2 cup water

1/4 cup prepared mustard

1/8 cup cooking oil

3 tablespoons brown sugar

2 tablespoons Worcestershire sauce

1 teaspoon onion salt

salt and pepper, to taste

garlic powder, to taste

8 -10 crusty rolls

Instructions: Combine all the ingredients (except venison and rolls) in a saucepan and simmer for at least ten minutes.

Slice the cooked venison as thinly as possible.

Add venison to the simmering sauce to warm.

Serve over the rolls.

Staging:

Variations:

Background: Recipe by: Marie Roche

Copyright 1983

Serves: 6

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