1/2 Cup(s) butter
14 Ounce(s) ketchup
1/2 Cup(s) vegetable oil
1/2 Cup(s) worcestershire sauce
1/3 Cup(s) red wine vinegar
1 chopped stalk celery
1 small chopped onion
1 Clove(s) minced garlic
1 juiced lemon
1/4 Teaspoon(s) salt
1/8 Teaspoon(s) pepper
1/8 Teaspoon(s) hot sauce
2 Pound(s) venison loin stakes
Melt butter in medium sauce pan. Add remaining ingredients except
steak and parsley. Bring to a boil. Reduce heat, simmer uncovered
for 20 minutes. Remove from heat. Grill steaks on each side 5
minutes or until desired degree of doneness; basting with reserved
barbeque sauce. Garnish with parsley