Oven Barbecued Venison Recipe

Name: Oven Barbecued Venison
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 to 3 lb. venison steak (1/2 inch thick); meat tenderizer; 3 Tbsp. margarine; 1 c. catsup; 1 c. water; 2 tsp. dry mustard; 1 tsp. instant beef bouillon; 2 Tbsp. Worcestershire sauce; 1/2 c. red wine; 1/4 tsp. pepper; 2 Tbsp. onion, minced; 2 Tbsp. brown sugar

Servings: persons

2 1/2 to 3 lb. venison steak (1/2 inch thick)
meat tenderizer
3 Tbsp. margarine
1 c. catsup
1 c. water
2 tsp. dry mustard
1 tsp. instant beef bouillon
2 Tbsp. Worcestershire sauce
1/2 c. red wine
1/4 tsp. pepper
2 Tbsp. onion, minced
2 Tbsp. brown sugar

1
Trim fat.
2
Cut steaks into serving portions.
3
Sprinkle both sides with tenderizer if meat is tough or from older animal.
4
In skillet, heat margarine, cook steaks until brown on both sides. Place meat, single layer, in a baking pan.
5
Using skillet the meat was fried in, combine remaining ingredients (except wine).
6
Stir until well heated.
7
Pour over meat; cover with foil.
8
Bake at 325u00b0 for 1 1/2 hours, or until tender.
9
Baste occasionally.
10
Remove foil; turn meat.
11
Add wine and bake 10 minutes more.

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 to 3 lb. venison steak (1/2 inch thick), meat tenderizer, 3 Tbsp. margarine, 1 c. catsup, and more.

Yes, Oven Barbecued Venison falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven Barbecued Venison

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