Venison Barbecue Food

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.

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.

VENISON BBQ

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!

CROCK POT VENISON BARBECUE

Steps:

• Place meat, onions, garlic, vinegar, Worcestershire sauce, and seasonings in crock pot. Cook on high for 1-2 hours until meat is cooked.
• Cook bacon and crumble or chop. Add bacon, ketchup, molasses and brown sugar.
• Turn crock pot on low and heat for the rest of the day.
• Serve over rice, potatoes or toast.

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.