Prep 25 mins
Cook 1 hr
Well worth it. Obtained it originally from a hunting publication.
- 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
- 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.
This was a very nice supper, espcecilly with the snow flying outside. I thought the ketchup was a little overpowering to the other ingredients and really didn't taste the bacon much at all. I think just cutting the ketchup in half would help. Thanks for the recipe Iowahorse, from one carnivorous family to another :)