OVEN BARBECUED VENISON

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Make and share this Oven Barbecued Venison recipe from Food.com.

Provided by Iowahorse

Categories     Deer

Time 1h25m

Yield 7-8 serving(s)

Number Of Ingredients 10

3 lbs boneless venison (deer, elk, moose, antelope)
1 lb thick sliced bacon
1 cup chopped red onion
2 cloves minced garlic
1 cup ketchup
1/2 cup red wine vinegar
1/4 cup Worcestershire sauce
1/4 cup dark brown sugar
yellow rice (use only long-grain)
salt and pepper

Steps:

  • 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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