Oven Barbecued Venison Recipe

Name: Oven Barbecued Venison
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

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.
14
Serves 7 or 8 Comment: Tough meat should be marinaded overnight.
15
The early settlers used ordinary milk.
16
Simply put the meat in a suitable container, cover it with milk, and refrigerate for 15 hours or so.
17
You may prefer it to other marinades because it doesn't flavor the meat.
18
Or, use your favorite marinade.
19
This recipe can also be used for other game, domestic meat, and fowl.

770

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 10 ingredients. The key ingredients include: 3 lbs boneless venison (deer, elk, moose, antelope), 1 lb thick sliced bacon, 1 cup chopped red onion, 2 cloves minced garlic, 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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