VENISON BARBEQUE
Venison steaks, barbecued in italian dressing
Provided by LABATTER
Categories Meat and Poultry Recipes Game Meats Venison
Time 20m
Yield 8
Number Of Ingredients 2
Steps:
- Marinate the venison meat over night in the Italian dressing. Flip over at least one time during the marinade.
- Cook meat on the grill over medium-high heat. Cook for 20 to 30 minutes or until done to your taste.
Nutrition Facts : Calories 297.1 calories, Carbohydrate 5.8 g, Cholesterol 96.5 mg, Fat 18.4 g, Protein 26.3 g, SaturatedFat 3.6 g, Sodium 972.4 mg, Sugar 4.6 g
VENISON BBQ
This is a great EASY meal that your whole family will love! Just cook the venison and add your favorite BBQ sauce :-)
Provided by Wifeandmomof4
Categories One Dish Meal
Time 4h15m
Yield 4-10 serving(s)
Number Of Ingredients 6
Steps:
- Combine venison meat, water, onion, salt and pepper in your crock pot for at least 4 hours or until completely cooked.
- Drain all juice produced in cooking process along with onions.
- Place meat on cutting board and pull apart with fork (it should be really tender).
- Put meat back in crock pot and add BBQ sauce.
- Put on your favorite bun and eat! That's it!
Nutrition Facts : Calories 134.3, Fat 2.7, SaturatedFat 1.1, Cholesterol 95.2, Sodium 53, Protein 25.7
SLOW COOKER BBQ VENISON SANDWICHES
This shredded barbecue venison will give any shredded pork a run for its money! It is exquisitely tender and flavorful, and the use of the sweet barbecue sauce perfectly complements the flavor of the venison.
Provided by jsp1073
Categories Venison Recipes
Time 21m
Yield 16
Number Of Ingredients 8
Steps:
- Mix onion, garlic powder, salt, and pepper together in a small bowl.
- Use a knife to cut small scores on both sides of venison roast, then tenderize all over with a blade-style meat tenderizer. Rub spice mixture all over roast.
- Pour water into a slow cooker and set temperature to High. Place roast in the center of the slow cooker; it's okay if some of the spice mixture comes loose in the water. Cover and cook until you can easily pull the roast in half using a knife and fork, about 3 hours.
- Drizzle 1/4 cup barbecue sauce over roast. Continue to cook on High until venison is tender and can be easily pulled apart with a fork, 3 to 3 1/2 more hours.
- Turn slow cooker to Warm. Remove excess water. Shred roast using a knife and fork.
- Return meat to the slow cooker and stir in the remaining barbecue sauce.
- Serve shredded meat and sauce on rolls.
Nutrition Facts : Calories 355.6 calories, Carbohydrate 42.5 g, Cholesterol 96.4 mg, Fat 6.1 g, Fiber 1.6 g, Protein 32 g, SaturatedFat 1.4 g, Sodium 1692.6 mg
GRILLED VENISON STEAKS
My husband loves to hunt and always brings home venison. I'd never cooked venison before and had to learn fast. This quick and flavorful marinade that can be used on venison or other cuts of meat. Great served with mashed potatoes.
Provided by tcasa
Categories Venison Recipes
Time 8h55m
Yield 4
Number Of Ingredients 13
Steps:
- Place venison steaks in cold water for 20 minutes to remove extra blood, changing the water halfway through depending on how bloody the meat is.
- While the steaks are soaking, combine 1/2 cup olive oil, balsamic vinegar, onion, garlic, Worcestershire sauce, Dijon, rosemary, parsley, basil, salt, and pepper in a 1-gallon zip-top bag.
- Remove steaks from the water and pat dry. Season both sides with garlic powder, salt, and pepper. Place in the zip-top bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
- Preheat an outdoor grill on high heat for 10 minutes and lightly oil the grate.
- Remove steaks from the marinade and shake off excess. Discard the remaining marinade.
- Cook steaks on the preheated grill for 3 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read at least 135 to 140 degrees F (57 to 60 degrees C).
- Remove from the grill and let rest for 10 to 15 minutes. Slice into strips, drizzle with olive oil, and serve.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 6.7 g, Cholesterol 96.4 mg, Fat 31.1 g, Fiber 0.6 g, Protein 26.7 g, SaturatedFat 5 g, Sodium 202.6 mg
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