OVEN BARBECUED VENISON
Provided by Lagniapperfr
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- Cut venison into 1-inch cubes. In the bottom of a Dutch oven (or large frying pan), cook bacon until crisp. Remove bacon, crumble, and set aside. In a bowl or other container, mix all ingredients except venison and rice. Salt and pepper to taste (or try 1 tablespoon of salt and one-eighth teaspoon pepper). Drain venison and brown it in bacon drippings. Pour off dripping and liquid. Add bowlful of ingredients to venison. Stir well. Cover tightly and simmer about 1 hour, or until meat is tender. Stir occasionally. Cook rice. Serve barbecued venison on rice. cook's notes Tough meat should be marinated overnight. The early settlers used ordinary milk. Simply put the meat in a suitable container, cover it with milk, and refrigerate for 15 hours or so. You may prefer it to other marinades because it doesn't flavor the meat. Or, use your favorite marinade. This recipe can also be used for other game, domestic meat, and fowl.
MOM'S VENISON BARBEQUE SAUCE
We grew up on venison, and this is one of my Mom's great barbeque sauces to make with it.
Provided by BK
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an oven to 325 degrees F (165 degrees C).
- Melt the butter in a large skillet over medium heat. Cook and stir the onion in the melted butter until softened, about 5 minutes. Stir the ketchup, lemon juice, Worcestershire sauce, brown sugar, and yellow mustard into the onion and butter; allow mixture to warm completely.
- Heat a separate skillet over medium-high heat. Season the steaks with salt and black pepper; cook in the skillet until browned on each side, 3 to 4 minutes per side. Transfer the steaks to a 9x13-inch baking dish. Pour the sauce from the skillet over the steaks.
- Bake in the preheated oven until meat is cooked through and no longer pink in the middle, about 1 hour.
- Transfer the steaks from the baking dish to a platter, shaking any excess sauce from the meat. Stir the cornstarch and water together until smooth in a small bowl, then mix into the hot sauce remaining in the baking dish until the mixture begins to thicken; pour over the steaks to serve.
Nutrition Facts : Calories 337.5 calories, Carbohydrate 31 g, Cholesterol 110 mg, Fat 14.3 g, Fiber 0.8 g, Protein 23.2 g, SaturatedFat 8.2 g, Sodium 963.2 mg, Sugar 25.5 g
OVEN BARBECUED VENISON
Make and share this Oven Barbecued Venison recipe from Food.com.
Provided by Iowahorse
Categories Deer
Time 1h25m
Yield 7-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut venison into 1-inch cubes.
- In the bottom of a Dutch oven (or large frying pan), cook bacon until crisp.
- Remove bacon, crumble, and set aside.
- In a bowl or other container, mix all ingredients except venison and rice.
- Salt and pepper to taste (or try 1 tablespoon of salt and one-eighth teaspoon pepper).
- Drain venison and brown it in bacon drippings.
- Pour off dripping and liquid.
- Add bowlful of ingredients to venison.
- Stir well.
- Cover tightly and simmer about 1 hour, or until meat is tender.
- Stir occasionally.
- Cook rice.
- Serve barbecued venison on rice.
- Serves 7 or 8 Comment: Tough meat should be marinaded overnight.
- The early settlers used ordinary milk.
- Simply put the meat in a suitable container, cover it with milk, and refrigerate for 15 hours or so.
- You may prefer it to other marinades because it doesn't flavor the meat.
- Or, use your favorite marinade.
- This recipe can also be used for other game, domestic meat, and fowl.
OVEN BARBECUED VENISION
Steps:
- To prepare barbecue sauce, combine sugars, broth & hot water in saucepan. Simmer until sugars are dissolved; then add mustard, vinegar, liquid smoke, tomato paste, ground chile, jalapenos, pequin & garlic. Bring to boil, reduce heat & simmer, uncovered, at least 30 minutes. Taste & adjust seasonings. Combine flour & 1 Tsp salt. Heat bacon drippings or oil in large, deep pot over high heat. Dredge venison in flour mixture; add to hot oil & cook until browned on both sides. Spoon off excess fat. Preheat oven to 325. Drizzle 1/4 sauce over meat; arrange half the onion rings on top. Cover & bake 30 minutes; then turn, drizzle with some of the remaining sauce & top with remaining onion rings. Cover & continue to bake 1-1/2 hours longer or until meat is very tender when pierced. Keep remaining sauce simmering while venison is baking; pass at the table to serve over meat. Makes 4 to 6 servings. TIP: If you want to make this barbecue sauce alone, to use as a sauce for cooked meats or a baste for barbecued meats, simmer about 2 hours or until slightly thickened. Then adjust seasoning as directed. From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from G Internet, G Internet.
Nutrition Facts : Calories 531 calories, Fat 7.69591550405128 g, Carbohydrate 64.3142393059179 g, Cholesterol 40.8233133 mg, Fiber 7.48319312477157 g, Protein 57.3722232582562 g, SaturatedFat 1.66491571564113 g, ServingSize 1 1 Serving (634g), Sodium 1583.81496939592 mg, Sugar 56.8310461811463 g, TransFat 3.33000780987224 g
WILL DODGE'S OVEN BARBECUED VENISON RIBS
Will Dodge is a good friend of my dad. He is quite a characture. I tried to get him to sign up, because he loves to cook. I have a feeling that he will be sending me a lot of recipes. "We had a drink together, over the phone" "Here's one I sorta like..."
Provided by deb baldwin
Categories Ribs
Time 1h40m
Number Of Ingredients 17
Steps:
- 1. Venison Ribs: Extra step: Boil ribs in water first..and after boiling, one could let the water cool after the boiling part and skim off the fat after in collects on the top. I've done that. I've let them set until the fat coagulates on top and skimmed it off with a pancake spatula. Drain ribs. Beef or Pork ribs:Follow directions below. no need to do extra step.
- 2. In a small bowl, combine all sauce ingredients. Mix well. The sauce does a lot for the meat. In Dutch oven, combine ribs, 2 cups water with 3/4 cups of sauce, reserving remaining sauce. Heat rib mixture to boiling. Reduce heat; cover.
- 3. Simmer until ribs until ribs are tender, about one hour, rearrangeing ribs once or twice.
- 4. Heat oven to 350 degrees. Arrange ribs in roasting pan and brush with sauce. Bake 10 minutes and turn ribs over and brush with more sauce. Bake 10 minutes longer. Serve with remaining sauce.
- 5. "Actually I just dump all the remaining sauce on the second time and let 'em bubble in it. That heats the sauce and one can spoon it into a serving bowl when the bibs are served." "Have plenty of napkins available." "Enjoy...."
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