How To make Crock Pot Venison Barbecue
Ingredients
3
pound
venison stew meat
1
cup
onion, diced
4
each
garlic, cloves, chopped
1
cup
red wine vinegar
1/2
cup
worcestershire sauce
2
teaspoon
lawrey's natural choice seasoning for meat
2
teaspoon
seasoned salt
1
pound
seasoned bacon
2
cup
ketchup
1/2
cup
molasses
1/2
cup
brown sugar
Directions:
Place venison, onion, garlic, vinegar, worcestershire sauce and seasoning in crock pot. Cook on high for 1 to 2 hours until meat is cooked. Cook bacon and crumble or chop. Add bacon, ketchup, molasses and brown sugar. Turn crockpot on low and heat for the rest of the day. Serve over rice potatoes or toast.
NOTE: Venison can be substituted with any red meat, just cut in 1 inch cubes.
How To make Crock Pot Venison Barbecue's Videos
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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Smoked Venison Roast
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here is the marinade recipe:
3/4 cup Worcestershire Sauce
1/2 cup red wine
1/2 cup balsamic
3 tablespoons of your favorite BBQ rub
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