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Post by Granny Smith on Apr 13, 2008 17:04:34 GMT -5
Oven Barbecued Venison contributed by riverwalk
3 lbs. boneless venison (deer, elk, moose, antelope) 1 lb thick sliced bacon 1 cup chopped red onions 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
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 ordinary people.
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