Best Smoked Venison With White Sauce Recipes

SMOKED VENISON WITH WHITE SAUCE

Smoked Venison with White Sauce image

Categories Sauce Side Roast Venison Fall Winter

Yield serves 10 to 12

Number Of Ingredients 11

Ingredients

1 venison hindquarter (12 to 15 pounds)
1/2 cup vegetable oil, olive oil, or melted Lard
Dry Rub
1 tablespoon kosher salt
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons brown sugar
4 peeled potatoes, cut in quarters
3 onions, cut in half
3 carrots, cut in large chunks
8 cups Big Bob Gibson Bar-B-Q White sauce (page 218)

Steps:

Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
Hand trim the silver membrane, or silver skin, from the venison hindquarter. Coat the venison with 1/4 cup of the oil. In a small bowl, mix the dry rub ingredients together, and apply a coat to the entire hindquarter.
When the cooker reaches 250°F, place the venison over the void section of the grill and cook for 4 hours.
Transfer the venison to a large roasting pan and coat with the remaining 1/4 cup of oil. Arrange large chunks of potatoes, onions, and carrots around the venison. Pour the white sauce over the meat and cover the pan tightly with aluminum foil. Finish cooking at 250°F for 5 hours. Let the meat rest, covered, at room temperature for 30 minutes prior to serving.
Cooking Method
Indirect heat
Suggested Wood
Hickory, Oak, Cherry

VENISON KABOBS WITH SWEET AND SMOKY SAUCE

Venison Kabobs with Sweet and Smoky Sauce image

A delicious, gamey take on an old BBQ favorite.

Provided by SerenaBloom

Categories Meat and Poultry Recipes Game Meats Venison

Time 1h35m

Yield 8

Number Of Ingredients 18

Ingredients

¼ cup minced onion
1 teaspoon dry mustard powder
¼ teaspoon black pepper
1 teaspoon crushed red pepper flakes
2 tablespoons packed brown sugar
2 cloves garlic, crushed
1 (1 inch) piece ginger, sliced thickly and crushed
1 tablespoon rice vinegar
2 tablespoons liquid smoke
3 tablespoons honey or molasses
1 cup tomato puree
2 pounds venison, cut into 1 inch cubes
20 bamboo skewers, soaked in water for 20 minutes
1 red bell pepper, cut into 1 inch pieces
1 yellow bell pepper, cut into 1 inch pieces
1 red onion, cut into 1 inch cubes
½ pound mushrooms, halved
1 pint cherry tomatoes

Steps:

Stir together onion, mustard powder, pepper, pepper flakes, and sugar in a large bowl. Add garlic, ginger, rice vinegar, liquid smoke, honey, and tomato puree; mix thoroughly. Toss venison with marinade, cover, and marinate in refrigerator 30 minutes to overnight.
Preheat a grill for medium heat.
Skewer the venison pieces, alternating with red pepper, yellow pepper, red onion, mushroom, and cherry tomatoes. Grill until the venison is no longer pink, about 15 minutes, depending on the grill. Alternatively, the kabobs may be baked in a preheated oven at 425 degrees F (220 degrees C) for about 10 minutes.

Nutrition Facts : Calories 250.2 calories, Carbohydrate 19.6 g, Cholesterol 96.4 mg, Fat 6.7 g, Fiber 2.2 g, Protein 28.5 g, SaturatedFat 1.6 g, Sodium 190.6 mg, Sugar 13.6 g