Ingredients:

Directions:

1 lb bulk venison sausage (typically venison/pork mixture

1/2 small onion, chopped fine

1/2 cup beef stock

1/2 cup celery, finely chopped

Hickory-flavor BBQ sauce

Ketchup

Saute celery until almost tender in 1 tbsp butter or margarine over medium heat. Add onion. Saute onion, fry until translucent (almost clear), then remove from skillet.

Brown the venison, crumble during browning. Drain fat if any.

Add the onion, celery to venison in skillet.

Add beef stock to skillet. Cook until water evaporates.

While you're waiting for the water to evaporate, mix 3 parts Ketchup to 1 part BBQ sauce in a small bowl. (If it the mixture is too tangy, add ketchup. If it's too sweet, add BBQ sauce.) Add to skillet. Stir until skillet contents are covered. Heat through, 5-10 minutes.

Serve on hamburger buns. Serves 8 buns.