Best Deer Camp Bbq Sauce Variant Recipes

PRIDE OF DEER CAMP BARBECUE SAUCE-MARINADE

Pride of Deer Camp Barbecue Sauce-Marinade image

If you watched The Frugal Gourmet on PBS years ago when his show was the best, you may have seen Jeff Smith make this barbecue sauce. It's a very old recipe (not one of his originally) and it makes a great pork or beef rib marinade. If I recall correctly, Jeff Smith said an old woman who ran a hotel in Chicago gave him the recipe. Anyway, it will keep for a long time, stored in the refrigerator. Another great use for this blend is as a Bloody Mary base -- see directions below. This sauce is much thinner than most barbecue sauces and the recipe makes a LOT as listed! Enjoy. big pat.

Provided by Bone Man

Categories Sauces

Time 40m

Yield 8 quarts

Number Of Ingredients 10

Ingredients

2 quarts water
1 1/2 cups brown sugar
1 1/2 cups Worcestershire sauce (prefer L&P)
1 1/2 cups prepared yellow mustard
1 quart catsup (I use Red Gold)
1/2 cup freshly milled black peppercorns
1/2 cup red pepper flakes (you can adjust this to taste)
3 quarts red wine vinegar
1 quart dry white wine (non-sweet ( make sure it's a quart)
1/2 cup salt

Steps:

Do not prepare any part of this recipe in aluminum vessels -- it will ruin them!
Mix all ingredients in a large cooking pot and bring to a boil. Reduce the heat, cover and allow it to simmer for about 30 minutes.
I store mine in gallon jugs in the refrigerator.
For the PODC Bloody Mary: 1 1/2 oz. vodka; 1 1/2 oz. tomato juice; dash of fresh lemon juice, and; 1/2 teaspoons PODC barbecue sauce. Shake well with crushed ice and serve on the rocks with a celery stick.

MOM'S VENISON BARBEQUE SAUCE

Mom's Venison Barbeque Sauce image

We grew up on venison, and this is one of my Mom's great barbeque sauces to make with it.

Provided by BK

Categories Meat and Poultry Recipes Game Meats Venison

Time 1h30m

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup butter
1 small onion, minced
1 cup ketchup
3 tablespoons lemon juice
2 tablespoons Worcestershire sauce
3 tablespoons brown sugar
2 tablespoons prepared yellow mustard
salt and ground black pepper to taste
4 (4 ounce) venison steaks
2 teaspoons cornstarch
1 tablespoon water

Steps:

Preheat an oven to 325 degrees F (165 degrees C).
Melt the butter in a large skillet over medium heat. Cook and stir the onion in the melted butter until softened, about 5 minutes. Stir the ketchup, lemon juice, Worcestershire sauce, brown sugar, and yellow mustard into the onion and butter; allow mixture to warm completely.
Heat a separate skillet over medium-high heat. Season the steaks with salt and black pepper; cook in the skillet until browned on each side, 3 to 4 minutes per side. Transfer the steaks to a 9x13-inch baking dish. Pour the sauce from the skillet over the steaks.
Bake in the preheated oven until meat is cooked through and no longer pink in the middle, about 1 hour.
Transfer the steaks from the baking dish to a platter, shaking any excess sauce from the meat. Stir the cornstarch and water together until smooth in a small bowl, then mix into the hot sauce remaining in the baking dish until the mixture begins to thicken; pour over the steaks to serve.

Nutrition Facts : Calories 337.5 calories, Carbohydrate 31 g, Cholesterol 110 mg, Fat 14.3 g, Fiber 0.8 g, Protein 23.2 g, SaturatedFat 8.2 g, Sodium 963.2 mg, Sugar 25.5 g

GRILLED VENISON BACKSTRAP

Grilled Venison Backstrap image

Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. A venison version of Filet Mignon. This is a heavenly use of the best part of a deer. For the BBQ sauce, I prefer hickory flavored.

Provided by TIKCUF99

Categories Meat and Poultry Recipes Game Meats Venison

Time 5h15m

Yield 4

Number Of Ingredients 4

Ingredients

2 pounds venison backstrap, cut into 2-inch chunks
1 quart apple cider
1 ½ pounds thick sliced bacon
2 (12 ounce) bottles barbecue sauce, your choice

Steps:

Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!

Nutrition Facts : Calories 1436.2 calories, Carbohydrate 95.1 g, Cholesterol 308.6 mg, Fat 82.7 g, Fiber 1 g, Protein 71.8 g, SaturatedFat 27.7 g, Sodium 3441.3 mg, Sugar 72.4 g

DEER CAMP BBQ SAUCE VARIANT RECIPE

Deer Camp BBQ sauce variant Recipe image

Provided by á-44003

Number Of Ingredients 10

Ingredients

1-1/2 cups dark brown sugar
1-1/2 cups Worcestershire sauce
1-1/2 cups prepared mustard
1 quart ketchup
1/2 cup freshly ground black pepper
1/2 cup crushed red pepper flakes (or a little less if you do not like a spicy hot sauce)
3 quarts red wine vinegar
2 quarts water
1 quart white wine
1-1/2 cups salt

Steps:

Place brown sugar, Worcestershire sauce, mustard, ketchup, pepper, pepper flakes, wine vinegar, water, wine, and salt in a 12-quart stainless steel pot and bring to a boil. Reduce the heat to a low simmer, cover, and cook for 30 minutes. Store, covered, in glass canning jars in the refrigerator. Note: Suggested uses include a marinade sauce and a barbecue sauce. Also good in Bloody Marys.