Oven Barbecued Venison

Submitted by Iowahorse

"Well worth it. Obtained it originally from a hunting publication."

 

• Ready In: 1hr 25mins
• Ingredients: 10
• Serves: 7

ingredients

• 1360.77 g boneless venison (deer, elk, moose, antelope)
• 453.59 g thick sliced bacon
• 236.59 ml chopped red onion
• 2 clove minced garlic
• 236.59 ml ketchup
• 118.29 ml red wine vinegar
• 59.14 ml Worcestershire sauce
• 59.14 ml dark brown sugar
• yellow rice (use only long-grain)
• salt and pepper

directions

1. Cut venison into 1-inch cubes.
2. In the bottom of a Dutch oven (or large frying pan), cook bacon until crisp.
3. Remove bacon, crumble, and set aside.
4. In a bowl or other container, mix all ingredients except venison and rice.
5. Salt and pepper to taste (or try 1 tablespoon of salt and one-eighth teaspoon pepper).
6. Drain venison and brown it in bacon drippings.
7. Pour off dripping and liquid.
8. Add bowlful of ingredients to venison.
9. Stir well.
10. Cover tightly and simmer about 1 hour, or until meat is tender.
11. Stir occasionally.
12. Cook rice.
13. Serve barbecued venison on rice.
14. Serves 7 or 8 Comment: Tough meat should be marinaded overnight.
15. The early settlers used ordinary milk.
16. Simply put the meat in a suitable container, cover it with milk, and refrigerate for 15 hours or so.
17. You may prefer it to other marinades because it doesn't flavor the meat.
18. Or, use your favorite marinade.
19. This recipe can also be used for other game, domestic meat, and fowl.

Reviews

[Kim127]

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 :)