Venison Bbq Recipes

Steps:

• Marinate the venison meat over night in the Italian dressing. Flip over at least one time during the marinade.
• Cook meat on the grill over medium-high heat. Cook for 20 to 30 minutes or until done to your taste.

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Melt the butter in a large skillet over medium heat. Cook and stir the onion in the melted butter until softened, about 5 minutes. Stir the ketchup, lemon juice, Worcestershire sauce, brown sugar, and yellow mustard into the onion and butter; allow mixture to warm completely.
• Heat a separate skillet over medium-high heat. Season the steaks with salt and black pepper; cook in the skillet until browned on each side, 3 to 4 minutes per side. Transfer the steaks to a 9x13-inch baking dish. Pour the sauce from the skillet over the steaks.
• Bake in the preheated oven until meat is cooked through and no longer pink in the middle, about 1 hour.
• Transfer the steaks from the baking dish to a platter, shaking any excess sauce from the meat. Stir the cornstarch and water together until smooth in a small bowl, then mix into the hot sauce remaining in the baking dish until the mixture begins to thicken; pour over the steaks to serve.

Steps:

• Combine venison meat, water, onion, salt and pepper in your crock pot for at least 4 hours or until completely cooked.
• Drain all juice produced in cooking process along with onions.
• Place meat on cutting board and pull apart with fork (it should be really tender).
• Put meat back in crock pot and add BBQ sauce.
• Put on your favorite bun and eat! That's it!

Steps:

• Heat oven to 180C/fan 160C/gas 4. Fry the vegetables in a little oil and butter in a heavy-based casserole for 4-5 mins until golden. Tip in the garlic and fry for a further min, then set aside.
• Put the venison into a plastic bag with seasoned flour and shake to coat. Add a little more oil and butter to the pan, then fry the venison over a high heat, stirring now and then, until well browned. Don't crowd the pan - cook in batches if necessary. Set aside with the vegetables.
• Add the redcurrant jelly and wine to the pan, and bring to the boil, scraping up all the bits that have stuck to the bottom. Pour in the stock, then add the thyme, bay leaf, meat and vegetables. Season if you like and bring to the boil. Cover and transfer to the oven for about 1½ hrs or until tender. Remove from the oven and check the seasoning.

Steps:

• In medium bowl, combine Cajun seasoning & salt; rub ribs with spice mixture, pressing the spices into the meat to adhere.
• Lay onion & jalapenos in the bottom of a roasting pan, top with ribs and add ale.
• Cover & braise/roast in a preheated 375F oven for 1 ½ - 2 hours, until meat is tender & bones can be easily pulled from the meat.
• Mash half the berries, then whisk together with the butter, brown sugar, honey, hot sauce, BBQ sauce and salt & pepper to taste; set aside for basting.
• Remove ribs from pan & discard braising liquid; grill ribs at medium-high (450 - 500F), basting liberally with the sauce, for 8 - 10 minutes per side.
• Remove from grill, slice between bones & serve with extra sauce; garnish with remaining blueberries.

Steps:

• Mix the pepper, garlic salt, butter, and onions into a basting sauce.
• Heavily bast the ribs and soak in BBQ sauce for 30 minutes.
• Hang in smoker for 8 hours on low.
• serve with baked potatoes for best result.

Steps:

• For the Cranberry Sauce: Place all ingredients, except stevia, into a stock pot and bring to a boil. Boil for 15 minutes or until the liquid is reduced to 1/3. Keep stirring to prevent the sugars from burning to the bottom of the pan.
• Remove from stove and allow to cool for about 15 minutes (this is to keep the blender from exploding on you).
• Place in a blender and puree.
• Strain the puree through a fine mesh strainer, using a wooden spoon to press and strain the sauce.
• Refrigerate. This sauce will hold for a few weeks in the refrigerator!
• Yield 1 ½ cups.
• For the Venison Burger: Mix the ground venison, oil, salt and pepper well. You can also add some pork fat if you like -- I like my burgers very lean so I don't add fat. You just have to be careful they don't fall apart on the grill, so add as much oil as you need to hold them together.
• Grill or broil for about 4 minutes per side.
• To build the burger, slice the Kaiser rolls. Place one or two slices of the Aged cheddar on the roll. Place a burger over the cheese and add as much cranberry BBQ sauce as desired. Top with a slice of red onion.