Oven Barbecued Venision Food

TEXAS-STYLE BARBECUE VENISON ROAST

Steps:

• Heat a small pot over medium heat. Once hot, add the butter and onions, then sauté until translucent. Whisk in the remaining ingredients and bring it to a soft boil. Reduce the heat and let the sauce simmer for about 15 minutes to reduce. Transfer to a blender (or use an immersion blender) and purée until smooth. Set aside about 1/2 cup of the sauce and dilute it with a 1-2 tablespoons of water to use for mopping.
• Trim the silverskin on the outside of the roast and season liberally with salt and pepper. Cover and refrigerate for at least 24 hours and up to 48.
• Prepare your smoker according to the manufacturer's instructions using your choice of wood or pellets. Set the temperature around 180 degrees.
• Place the venison on the top rack of the smoker if possible. Place a container or foil tray filled with water on the bottom rack directly underneath the meat to release steam. Smoke for 30 minutes until the outside is dry and tacky and then mop the surface with the barbecue sauce. Continue to mop every 30 minutes for 2 -3 more hours.
• Generously baste the meat with the barbecue sauce again, then wrap it tightly in either pink butcher paper or aluminum foil.
• Return the meat to the smoker, and increase the heat to 200 degrees. Use a meat thermometer to check the temperature. You should be able to feel the tenderness of the meat when pricking it. Pull the meat when it reaches about 180-190 degrees internally. Don't let it get past 200 degrees. This might take anywhere between 8-12 hours to achieve, depending on the size of the roast.
• Finally, rest the venison for 30 minutes, wrapped in an additional layer of foil and placed in an oven or cooler to keep warm. Slice it into thin pieces and serve with barbecue sauce, coleslaw, potato salad, pickles, and onions.
• Notes
• An optional step is to inject the meat in several places using a syringe filled with venison or beef stock. This helps to combat dehydration when smoked.
• Using pink butcher paper will keep some moisture in, but it is breathable, absorbs smoke, and creates a bark. Foil traps steam and is better at keeping the meat juicy, but gives it a subtle braise-like texture.
• The smoke times called for in this recipe are based on the cut of meat and the size. I used a 2 ½ pound outside round, or bottom round. It is the large muscle covering the outside of the hind quarter. If using bear, don't trim any fat.

MOM'S VENISON BARBEQUE SAUCE

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.

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.

OVEN BARBECUED VENISON

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.

WILL DODGE'S OVEN BARBECUED VENISON RIBS

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...."

CAROLINA STYLE BARBECUED VENISON

Steps:

• For the sauce, mix all ingredients, bring to a boil and remove from heat.
• This can be done while the venison is cooking.
• Prepare charcoal grill for indirect cooking method.
• (Gas grill CAN be used, but no"on" burners directly under the meat) Rub shoulder with S&P.
• Place on grill, cover with lid.
• Grill on medium to low heat for two hours.
• Baste with the oil every 20 minutes.
• Introduce wet Hickory chips to the flames every 30 minutes (If using gas grill, check manufacturer's suggestion for this process).
• Remove shoulder from grill.
• Place in Dutch Oven.
• Bake in pre-heated oven, covered for 3 hours@ 225 degrees.
• Remove after slightly cooling.
• Shred meat from the bone.
• Toss with the bbq sauce, adding pan drippings if desired.
• Serve on CWB's (cheap white buns), topped with cole slaw and hot sauce.
• # Note. These times and temps worked great with my grill. With grill and weight variables an increase of oven temp may be required.

VENISON BARBEQUE

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.