Oven Barbecued Venison Food

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OVEN BARBECUED VENISON



Oven Barbecued Venison image

Provided by Lagniapperfr

Time 2h

Yield 8

Number Of Ingredients 10

3 pounds boneless venison (deer, elk, moose, antelope)
1 pound thick sliced bacon
1 cup chopped red onions
2 cloves garlic, minced
1 cup ketchup
1/2 cup red wine vinegar
1/4 cup Worcestershire sauce
1/4 cup dark brown sugar
yellow rice (use only long-grain)
salt and pepper

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.

OVEN BARBECUED VENISON



Oven Barbecued Venison image

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

3 lbs boneless venison (deer, elk, moose, antelope)
1 lb thick sliced bacon
1 cup chopped red onion
2 cloves minced garlic
1 cup ketchup
1/2 cup red wine vinegar
1/4 cup Worcestershire sauce
1/4 cup dark brown sugar
yellow rice (use only long-grain)
salt and pepper

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



Oven Barbecued Venision image

not set

Provided by BigOven Cooks

Categories     Main Dish

Time 45m

Yield 4

Number Of Ingredients 18

2 tb Liquid smoke
3 Pickled Jalapenos; minced
2 lb Venison round steak
3 tb Ground hot red chile
3/4 c Tomato paste
1/3 c Granulated sugar
Salt to taste
1/2 ts Pequin quebrado
1 md Onion; thinly sliced,
3 tb Cider vinegar
1/4 c Packed dark brown sugar
1/3 c All-purpose flour
1/4 c Bacon drippings or vegetable
1/3 c Double-strength beef broth
1 ts Salt
2 c Hot water
1 Garlic minced
1/3 c Prepared yellow mustard

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

VENISON BBQ



Venison BBQ image

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

1 -3 lb venison (depending on your family size)
6 -8 cups water
salt & pepper (optional)
onion (optional)
sweet baby rays barbecue sauce
hamburger bun

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

VENISON BARBEQUE



Venison Barbeque image

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

1 (16 ounce) bottle Italian-style salad dressing
4 (1/2 pound) venison steaks

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

MOM'S VENISON BARBEQUE SAUCE



Mom's Venison Barbeque Sauce image

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

¼ cup butter
1 small onion, minced
1 cup ketchup
3 tablespoons lemon juice
2 tablespoons Worcestershire sauce
3 tablespoons brown sugar
2 tablespoons prepared yellow mustard
salt and ground black pepper to taste
4 (4 ounce) venison steaks
2 teaspoons cornstarch
1 tablespoon water

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

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