Free Recipe Oven Barbecued Venision
Recipe Type: G Recipes
Recipe Preparation: bake
Cooking Ingredients for Oven Barbecued Venision Recipe
1/3 c Granulated sugar
1/4 c Packed dark brown sugar
1/3 c Double-strength beef broth
2 c Hot water
1/3 c Prepared yellow mustard
3 tb Cider vinegar
2 tb Liquid smoke
3/4 c Tomato paste
3 tb Ground hot red chile
3 Pickled Jalapenos; minced
-fine
1/2 ts Pequin quebrado
1 Clove garlic; minced
Salt; to taste
1/3 c All-purpose flour
1 ts Salt
1/4 c Bacon drippings or vegetable
-oil
2 lb Venison round steak
1 md Onion; thinly sliced,
-separated into rings
Oven Barbecued Venision Preparation
To prepare barbecue sauce, combine sugars, broth & hot water in saucepan. Simmer until sugars are dissolved; then add mustard, vinegar, liquid smoke, tomato paste, ground chile, jalapenos, pequin & garlic. Bring to boil, reduce heat & simmer, uncovered, at least 30 minutes. Taste & adjust seasonings. Combine flour & 1 Tsp salt. Heat bacon drippings or oil in large, deep pot over high heat. Dredge venison in flour mixture; add to hot oil & cook until browned on both sides. Spoon off excess fat. Preheat oven to 325. Drizzle 1/4 sauce over meat; arrange half the onion rings on top. Cover & bake 30 minutes; then turn, drizzle with some of the remaining sauce & top with remaining onion rings. Cover & continue to bake 1-1/2 hours longer or until meat is very tender when pierced. Keep remaining sauce simmering while venison is baking; pass at the table to serve over meat. Makes 4 to 6 servings. TIP: If you want to make this barbecue sauce alone, to use as a sauce for cooked meats or a baste for barbecued meats, simmer about 2 hours or until slightly thickened. Then adjust seasoning as directed. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback).
Cooking Temperature:
Recipe Serves: 4
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