How To make Barbecued Venison
3 pounds venison round, leg or rump roast
1 12 oz can beer
3 cloves garlic
salt and pepper 2 onions
sliced
3 bay leaves
2 cups barbecue sauce :
see recipe
Trim excess fat from venison. In large bowl, mix beer, garlic, salt, pepper, o nions and bay leaves; add venison. (Marinade should cover meat.) Marinate in refrigerator for 12 to 24 hours, turning occasionally. Remove venison and onio ns from marinade and place in Crock-Pot. Pour 1 cup Barbecue Sauce over top. Cover and cook on Low for 10 to 12 hours. Serve with remaining Barbecue sauce.
Serves 6.
How To make Barbecued Venison's Videos
Grilled Venison Steaks
Sometimes, all we need in this life is a perfectly cooked wild steak! Brad shows us how to treat your venison cut right from start to finish, for a tender, flavourful experience right off the grill. Beef...watch out!
Be sure to subscribe to see all the videos of this cooking series featuring Brad Fenson. An avid outdoorsmen and wild game cook who has lived off the land for most of his life, Brad wants everyone to know just how amazing wild game can be. He shares his passion and knowledge by helping others earn, cook, and enjoy their Alberta harvest through writing, speaking and teaching.
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???? SECRET to Perfect Deer Steaks | Venison Deer Steaks Recipe Grilled | Venison Recipe
How to prepare Deer Meat and grill Venison Deer Steaks Recipe cooked on a Lodge Cast Iron Reversible Griddle Grill on a stove top. This is a simple venison recipe and yet makes amazing deer steaks with an herb infused butter. This results in high quality restaurant chef quality cuts of steak made at home.
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MeatEater Recipe: Venison Ribs
Many people don't realize that you can make great bone-in rib recipes with your venison ribs if you just apply a little low, slow heat first and then go to the grill. Give this recipe a try. You'll never look at venison ribs the same way again. Recipe below.
Venison Ribs
Specialty Equipment:
slow cooker or pressure cooker, grill or grill over fire.
BBQ Rub
Yield 3 Cups
Ingredients:
½ cup kosher salt
2 Tablespoons granulated garlic
1 Tablespoon ground black pepper
½ cup chili powder
2 Tablespoons cumin
2 Tablespoons Hungarian paprika
1 Tablespoon Smoked paprika
2 Teaspoon onion powder
1 Tablespoon ground mustard
1 Teaspoon cayenne
2 Tablespoons oregano
½ cup brown sugar
BBQ Sauce
Yield 3 Cups
Ingredients:
2 cups ketchup
4 Tablespoons bbq rub (see above)
½ cup apple cider vinegar
¼ cup brown sugar
2 Tablespoons Worcestershire sauce
⅓ cup molasses
1 Tablespoon Dijon mustard
2 Tablespoons lemon juice
1 ½ Tablespoons liquid smoke
1 Tablespoon kosher salt
1 Tablespoon ground black pepper
Methods
Whisk all ingredients together in a bowl and store in an airtight container in the refrigerator. It will last for about a week in the fridge, longer if you omit the lemon juice.
Rib Methods
Using a hacksaw or bone saw, cut a rack of game ribs perpendicular to the bones, so to get a 4-6 inch strip of connected rib bones. Then cut these strips into pieces containing 3 or 4 ribs apiece.
Place the ribs into a pressure cooker or crock pot and add just enough stock or water to cover them. Cook at full pressure for 30 minutes. If using a slow cooker, cook on high for 2 to 3 hours or low for 6 to 8 hours. By then, the ribs should be fairly tender. The measure of a perfectly cooked venison rib will be if the meat hangs on to the bone when picked up, but if you shook the bone the meat would start to fall off. A little resistance is not a bad thing.
Prepare a grill (gas or charcoal) at medium-high heat.
Remove the ribs from the slow cooker, let them cool, and then give them a generous rub-down with the rub. Place the ribs on the grill. Since they’re already cooked, you’re simply reheating the meat and charring the outside a bit. Once the ribs have crisped, about 10 minutes, coat them generously with the barbeque sauce, and continue cooking for 1 to 2 minutes to allow the sauce to caramelize and thicken. Serve warm.
Cooking Game: Venison Ribs brought to you by Weston.
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Grilled Venison Backstrap with blackberry sauce | Jess Pryles
Grilled Venison Backstrap with blackberry sauce
I'm a huge fan of leaving backstraps whole and not cutting them into smaller steaks - it makes them easier to cook to perfection, with a little help from Hardcore Carnivore Black seasoning. Here's how I grill my backstraps and create an easy Blackberry pan sauce to go with em.
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ABOUT ME: Howdy! I'm Jess Pryles. I'm a meat advocate and the boss at Hardcore Carnivore. I'm a live fire cook, author, and TV personality with a particular passion for beef and meat science. Plus, I know a thing or two about Texas style barbecue. Born in Australia, I now reside in Austin, Texas.
How to Grill Venison / Grilled Deer Backstrap
Grilling is one of the best ways to cook venison/deer meat. Deer backstrap is rich and juicy in flavor and today we are going to share our favorite way to cook this game meat. This is a quick and easy recipe that we hope you enjoy!
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Smoked Venison Burgers with Beer Cheese Recipe | Over The Fire Cooking by Derek Wolf
Smoked Venison Burgers with Beer Cheese is perfect for fall! ????????????????????
Making some delicious Smoked Venison Burger with Beer Cheese for an epic fall meal. Smoked venison seasoned with my Tennessee Smoked rub from @Spiceology doused with Beer Cheese, bacon, crispy onions and all on a pretzel bun. Delicious, easy and super good! Find this whole recipe on my blog or by clicking the link in my bio! ???? ????
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#venison #burger #beercheese