1 hr 25 mins
Well worth it. Obtained it originally from a hunting publication.
My Private Note
Units: US | Metric
- 1Cut venison into 1-inch cubes.
- 2In the bottom of a Dutch oven (or large frying pan), cook bacon until crisp.
- 3Remove bacon, crumble, and set aside.
- 4In a bowl or other container, mix all ingredients except venison and rice.
- 5Salt and pepper to taste (or try 1 tablespoon of salt and one-eighth teaspoon pepper).
- 6Drain venison and brown it in bacon drippings.
- 7Pour off dripping and liquid.
- 8Add bowlful of ingredients to venison.
- 9Stir well.
- 10Cover tightly and simmer about 1 hour, or until meat is tender.
- 11Stir occasionally.
- 12Cook rice.
- 13Serve barbecued venison on rice.
- 14Serves 7 or 8 Comment: Tough meat should be marinaded overnight.
- 15The early settlers used ordinary milk.
- 16Simply put the meat in a suitable container, cover it with milk, and refrigerate for 15 hours or so.
- 17You may prefer it to other marinades because it doesn't flavor the meat.
- 18Or, use your favorite marinade.
- 19This recipe can also be used for other game, domestic meat, and fowl.
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Nutritional Facts for Oven Barbecued Venison
Serving Size: 1 (265 g)
Servings Per Recipe: 7
- Amount Per Serving
- % Daily Value
- Calories 607.6
- Calories from Fat 306
- Total Fat 34.0 g
- Saturated Fat 11.5 g
- Cholesterol 207.3 mg
- Sodium 1101.0 mg
- Total Carbohydrate 21.1 g
- Dietary Fiber 0.4 g
- Sugars 17.3 g
- Protein 52.4 g