Oven Barbecued Venison
- 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
- 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.
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Reviews
-
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 :)
RECIPE SUBMITTED BY
Iowahorse
United States