How to BBQ Venison Strips | Recipe
'tis the season.. fresh Whitetail Deer Venison sliced up off a roast, marinated and then grilled for snacking at the Pit. And its real easy to do as shown here..! Do you hunt or know a hunter? Then ya have to check this recipe out.
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Pulled Venison BBQ (simple and delicious)
You may think Venison is too lean to use for BBQ, perhaps you think it may be dry. You won't be disappointed if you make it this way!
My suggestion is to start with one of the 3 roasts on a hindquarter so you'll have the slow cook part covered and plenty of flavor from the roast recipe below.
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Roast Recipe:
Salt and pepper meat on both sides.
In a dutch oven, put a few tablespoons of olive oil, turn to high and sear meat on all sides to lock in flavor.
Place meat in crock pot and turn on low.
Add water until 2/3 of roast is submerged.
Add 1 tsp of Better Than Bouilon for each cup of water.
Dice up a whole onion and add to roast.
Add bayleaf and shake in rosmary and thyme (1/2 Tbsp each).
Shake in some Worchestershire Sauce.
Cook on low for 8 -10 hours.
Pulled Venison BBQ (2 Pounds Meat):
Once roast is cooked and falling apart tender, drain out graving except half cup.
Pull meat apart with 2 forks.
Add 3 Tbsp of white distilled vinegar and mix in.
(You can freeze the roast here or move to the next step)
Add 2 Tbsp of bacon fat, 3 Tbsp of Sweet Baby Rays BBQ sauce, 1/2 cup of apple juice, and
1 piece of cooked bacon and mix.
Also sprinkle in 2 Tbsp dark brown sugar,
A few shakes of onion powder,
A few shakes of liquid smoke,
A few shakes of Worcestershire sauce and
A few shakes of black pepper.
Cook on low for 2-3 hours periodically checking to make it has enough fluids (if not, add a little vinegar and apple juice but not much, you want it to have the consistency of pulled BBQ).
Seve!
Homemade Cole Slaw:
You can shred the vegetables yourself or buy a bag of shredded cabbage, carrots, kale, brussel sprouts and napa. (marketside super blend from Walmart is a great choice). Betty Crocker Recipe
Mix bag with 3/4 plus 1 Tbsp cup sour cream,
7 Tbsp mayo,
5 1/4 tsp sugar,
3 1/2 tsp lemon juice,
3 1/2 tsp Dijon mustard,
3/4 tsp celery seed,
1/2 tsp pepper
Cover and refrigerate cole slaw at least 1 hour to blend flavors.
Serve!
Thanks for Watching!
Enjoy!
Marinated Rump of Venison BBQ Recipe
A BBQ marinated rump of venison recipe from Oliver Wilson, Head Chef of Tulchan Estate, Speyside (Scotland).
Stuffed Venison Backstrap | Grilled Venison Deer Recipe on Traeger Grills
Venison Backstrap stuffed and wrapped in bacon then grilled on Traeger
For more barbecue and grilling recipes visit:
I’m a big fan of wild game and in Mississippi we deer hunt. I typically harvest a couple venison deer for my family every season, and one of my favorite preparations for white tail deer is stuffed backstrap.
The Backstrap is the loin of the animal; it’s the tender meat sitting right along the backbone on each side. For this recipe I make a slit down the length of the backstrap to butterfly it.
Then it gets stuffed with a mixture of cream cheese, bacon, mushrooms, onion, and parsley. The whole thing gets wrapped in bacon to hold it together and to add a little fat because deer is incredibly lean meat.
It takes about 30 minutes on the smoker to fully cook and you want to run the pit at 350⁰ to brown the bacon. It’s best served medium rare so get it off the pit when you see the temperature around 125-130 internal. Just like any other cut of meat let it rest for 5-10 minutes before serving. Slice the backstrap into steak size portions about 1” in width and enjoy.
Ingredients:
- 1-2 Whole Venison Backstraps (loin)
- 8oz Cream Cheese
- 8oz Baby Portabella Mushrooms chopped
- ¼ cup Crumbled Bacon (about 6 slices)
- 1 small Yellow Onion diced
- 2 Tablespoons Bacon Drippings
- ½ cup Flat leaf Parsley chopped
- 2lbs Bacon
- 2 Tablespoons Killer Hogs AP Rub
- 2 Tablespoons Killer Hogs The BBQ Rub
Directions:
1. Prepare Pellet Smoker or any other bbq grill for indirect cooking at 350⁰. Add your favorite wood to the hot coals for smoke flavor. In the pellet grill I use a combination of Pecan, Oak, and Cherry cooking pellets.
2. To prepare the stuffing sauté onions and mushrooms in bacon drippings over medium heat. Add to room temperature cream cheese. Fold in crumbled bacon and parsley.
3. Trim excess silver skin from venison backstraps and cut a slit down the length to butterfly it open. Be careful not to cut through the entire piece.
4. Season with Killer Hogs AP rub and stuff with cream cheese mixture.
5. Wrap the outside with strips of bacon and season with Killer Hogs The BBQ Rub.
6. Place each backstrap on a wire cooling rack and set on the smoker.
7. Cook until internal temperature reaches 130 degrees or your desired doneness. The bacon should be brown on the outside.
8. Allow the backstrap to rest for 10 minutes and cut into individual pieces for serving.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
Stuffed Venison Backstrap
The Best Venison I've Ever Tasted! | Chuds BBQ
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Today I show you how to make homemade rosemary buns, bbq venison with pickled red onions. This pretty simple recipe is truly a symphony of flavors and a must try, you won’t be disappointed
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Deer BACKSTRAP The Easy Way! Venison Recipes
This might be the easiest, most delicious venison backstrap recipes that you'll find. Backstrap is the favorite cut of venison for many outdoorsman that enjoy deer meat. With minimal preparation, seasoning, and an easy recipe you can have some of the best wild game meat available. Impress your friends and family with deer meat for dinner.
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The Grill:
#bonecollector #deer #recipe #teamexmark