Best 2 Oven Barbecued Venison Recipes
Indulge in the delectable flavors of venison, expertly prepared in a medley of tantalizing oven-barbecued recipes. Embark on a culinary journey where venison takes center stage, transformed into succulent and tender masterpieces. Discover the art of slow-cooking venison in a rich and flavorful barbecue sauce, resulting in fall-off-the-bone perfection. Alternatively, elevate your taste buds with a zesty and tangy venison dish infused with the vibrant flavors of citrus and herbs. For those seeking a classic taste, relish in the timeless combination of venison and root beer, resulting in a sweet and savory symphony. Each recipe promises a unique gastronomic experience, catering to diverse palates and preferences. Prepare to tantalize your taste buds and elevate your culinary skills with these oven-barbecued venison delights.
Check out the recipes below so you can choose the best recipe for yourself!
OVEN BARBECUED VENISON
Make and share this Oven Barbecued Venison recipe from Food.com.
Provided by Iowahorse
Categories Deer
Time 1h25m
Yield 7-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut venison into 1-inch cubes.
- In the bottom of a Dutch oven (or large frying pan), cook bacon until crisp.
- Remove bacon, crumble, and set aside.
- In a bowl or other container, mix all ingredients except venison and rice.
- Salt and pepper to taste (or try 1 tablespoon of salt and one-eighth teaspoon pepper).
- Drain venison and brown it in bacon drippings.
- Pour off dripping and liquid.
- Add bowlful of ingredients to venison.
- Stir well.
- Cover tightly and simmer about 1 hour, or until meat is tender.
- Stir occasionally.
- Cook rice.
- Serve barbecued venison on rice.
- Serves 7 or 8 Comment: Tough meat should be marinaded overnight.
- The early settlers used ordinary milk.
- Simply put the meat in a suitable container, cover it with milk, and refrigerate for 15 hours or so.
- You may prefer it to other marinades because it doesn't flavor the meat.
- Or, use your favorite marinade.
- This recipe can also be used for other game, domestic meat, and fowl.
WILL DODGE'S OVEN BARBECUED VENISON RIBS
Will Dodge is a good friend of my dad. He is quite a characture. I tried to get him to sign up, because he loves to cook. I have a feeling that he will be sending me a lot of recipes. "We had a drink together, over the phone" "Here's one I sorta like..."
Provided by deb baldwin
Categories Ribs
Time 1h40m
Number Of Ingredients 17
Steps:
- 1. Venison Ribs: Extra step: Boil ribs in water first..and after boiling, one could let the water cool after the boiling part and skim off the fat after in collects on the top. I've done that. I've let them set until the fat coagulates on top and skimmed it off with a pancake spatula. Drain ribs. Beef or Pork ribs:Follow directions below. no need to do extra step.
- 2. In a small bowl, combine all sauce ingredients. Mix well. The sauce does a lot for the meat. In Dutch oven, combine ribs, 2 cups water with 3/4 cups of sauce, reserving remaining sauce. Heat rib mixture to boiling. Reduce heat; cover.
- 3. Simmer until ribs until ribs are tender, about one hour, rearrangeing ribs once or twice.
- 4. Heat oven to 350 degrees. Arrange ribs in roasting pan and brush with sauce. Bake 10 minutes and turn ribs over and brush with more sauce. Bake 10 minutes longer. Serve with remaining sauce.
- 5. "Actually I just dump all the remaining sauce on the second time and let 'em bubble in it. That heats the sauce and one can spoon it into a serving bowl when the bibs are served." "Have plenty of napkins available." "Enjoy...."
Tips:
- Choose the right cut of venison: Tougher cuts like the shoulder or shank are best for braising or stewing, while more tender cuts like the loin or tenderloin can be grilled, roasted, or pan-fried.
- Marinate the venison: Marinating the venison in a flavorful mixture of herbs, spices, and liquids helps to tenderize the meat and infuse it with flavor.
- Cook the venison to the right temperature: Venison is a lean meat, so it's important to cook it to the right temperature to avoid drying it out. The ideal internal temperature for venison is 135 degrees Fahrenheit for medium-rare, 145 degrees Fahrenheit for medium, and 160 degrees Fahrenheit for well-done.
- Let the venison rest before slicing: Once the venison is cooked, let it rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Conclusion:
Venison is a delicious and versatile meat that can be prepared in a variety of ways. By following these tips, you can ensure that your venison dishes are flavorful, tender, and cooked to perfection. So next time you have a chance to cook venison, don't be afraid to experiment with different recipes and cooking methods. You might just be surprised at how delicious this wild game can be!
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