Best 2 Oven Barbecued Venison Recipes

Cooking "oven barbecued venison" can be fun and rewarding. Venison is a versatile meat with a unique flavor that lends itself well to a variety of cooking methods. Oven barbecuing is a great way to add a smoky flavor to your venison while keeping it tender and juicy. With the right recipe and a little bit of patience, you can create a delicious and satisfying meal that will impress your family and friends. This article will guide you through the steps to cook the best oven barbecued venison, providing you with tips and tricks to ensure a perfect result.

Here are our top 2 tried and tested recipes!

OVEN BARBECUED VENISON

Oven Barbecued Venison image

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

Ingredients

3 lbs boneless venison (deer, elk, moose, antelope)
1 lb thick sliced bacon
1 cup chopped red onion
2 cloves minced garlic
1 cup ketchup
1/2 cup red wine vinegar
1/4 cup Worcestershire sauce
1/4 cup dark brown sugar
yellow rice (use only long-grain)
salt and pepper

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's Oven Barbecued Venison Ribs image

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

Ingredients

SAUCE
1/2 c catsup
1/2 c water
1/4 c cider viniegar
1/4 c finely choped onion
3 Tbsp brown sugar, firmly packed
2 Tbsp worcestershire sauce
1 Tbsp lemon juice
1 Tbsp paprika
1 tsp dry mustard
1 tsp salt
1 tsp liquid smoke flavoring
1/2 tsp pepper
1 tsp chili powder
RIBS
2 or 3 lb ribs (deer, elk, antelope, pork, beef, moose, or whatever)
2 c water

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:

Use venison loin or tenderloin for the best results.
Trim any excess fat from the venison before cooking.
Marinate the venison in a mixture of olive oil, soy sauce, Worcestershire sauce, garlic, and onion powder for at least 2 hours.
Preheat your oven to 350°F (175°C) before cooking the venison.
Cook the venison for 20-25 minutes per pound, or until it reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
Let the venison rest for 10 minutes before slicing and serving.
Serve the venison with your favorite sides, such as mashed potatoes, roasted vegetables, or a green salad.

Conclusion:

Oven-barbecued venison is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The venison is marinated in a flavorful mixture of olive oil, soy sauce, Worcestershire sauce, garlic, and onion powder, then roasted in the oven until it is tender and juicy. The result is a mouthwatering dish that is sure to please everyone at the table.

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