1/4 cup tomato sauce
2 tablespoons barbeque sauce
2 teaspoons Worcestershire sauce
1 tablespoon malt vinegar
1 teaspoon Dijon mustard
2 teaspoons brown sugar
2 pounds venison chops
In a large bowl, mix the tomato sauce, barbeque sauce, Worcestershire sauce, vinegar, mustard, and brown sugar.
Place the chops into the mixture, and marinate in the refrigerator at least 20 minutes.
Preheat an outdoor grill for high heat.
Cook the chops about 10 minutes on the prepared grill, turning frequently and basting often with the marinade.