Oven Barbecued Venison

Recipe by Iowahorse
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 7-8
UNITS: US

INGREDIENTS

Nutrition
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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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