Oven Barbecued Venison
Recipe Number: 342
Contributor: Pinecamguy
Rating: Recipe Unrated
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Serves:
7-8
Calories Per Serving: -
Preparation Time: -
Difficulty: Average
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| Ingredients: |
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
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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 to taste |
| Cooking
Instructions: |
1. Cut venison into 1-inch cubes.
2. In the bottom of a Dutch oven (or large frying pan), cook bacon until crisp.
3. Remove bacon, crumble, and set aside.
4. In a bowl or other container, mix all ingredients except venison and rice.
5. Salt and pepper to taste (or try 1 tablespoon of salt and one-eighth teaspoon pepper).
6. Drain venison and brown it in bacon drippings.
7. Pour off dripping and liquid.
8. Add bowlful of ingredients to venison.
9. Stir well.
10. Cover tightly and simmer about 1 hour, or until meat is tender.
11. Stir occasionally.
12. Cook rice.
13. Serve barbecued venison on rice. |
| Serving
Suggestions: |
Total Fat 9.1g
Saturated Fat 3.2g
Polyunsat. Fat 1.1g
Monounsat. Fat 4.3g
Cholesterol 15mg
Sodium 700mg
Potassium 319mg
Total Carbohydrate 19.4g
Dietary Fiber 0.9g
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| Additional
Comments: |
Tough meat should be marinaded overnight. The early settlers used ordinary milk. P 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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