Post by Sheila on Apr 11, 2008 20:40:05 GMT -5
Oven Barbecued Venison
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.
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.