Why You’ll Love This Oven Barbecued Venison Recipe
If you’re looking for a hearty and flavorful dish, you’ll love this Oven Barbecued Venison recipe. It’s a game-changer for any dinner table!
The tender venison, combined with smoky bacon and rich barbecue flavors, creates a meal that’s both comforting and satisfying. I appreciate how easy it’s to prepare; just toss everything into a Dutch oven and let it simmer.
Plus, serving it over fluffy yellow rice makes it even more enjoyable. Whether you’re entertaining guests or simply feeding the family, this dish never disappoints. Trust me, it’ll become a favorite in no time!
Ingredients of Oven Barbecued Venison
When it comes to making Oven Barbecued Venison, the ingredients are key to whipping up that delicious, hearty dish. You’ll want to gather your essentials before diving into the cooking process. Trust me, having everything prepped and ready makes the whole experience smoother.
Plus, it gets you in the zone; it’s like preparing for a cooking concert where you’re the star. So, let’s break down what you’ll need to create this delightful meal that will impress your family and friends.
Here’s what you’ll need:
- 3 lbs boneless venison (deer, elk, moose, or 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 (to taste)
Now, let’s talk about the ingredients a bit. Venison is such a lean meat that it really benefits from the richness of bacon and the sweet tanginess of the barbecue sauce.
If you can’t find venison, don’t fret; you can use other types of game or even domestic meats like beef or chicken. And hey, if you’re not a fan of red wine vinegar, feel free to swap it out for apple cider vinegar. It’ll change the flavor profile just a smidge, but sometimes those little tweaks can lead to big, delicious surprises.
How to Make Oven Barbecued Venison
Making Oven Barbecued Venison is a delightful adventure, and trust me, once you get started, you’ll feel like a kitchen rockstar.
First things first, take your 3 lbs of boneless venison and cut it into 1-inch cubes. This is an essential step because uniform pieces guarantee even cooking — nobody wants a chewy chunk in the middle of their meal.
Next, grab a Dutch oven or a large frying pan. Heat it up and toss in that 1 lb of thick sliced bacon. Cook it until it’s nice and crispy. I mean, who doesn’t love the sound of bacon sizzling? Once it’s golden brown and smelling irresistible, remove it from the pan, crumble it, and set it aside. Don’t forget to save those glorious bacon drippings; they’re about to bring the flavor to a whole new level.
Now, in a bowl, combine all the other ingredients: 1 cup chopped red onion, 2 cloves minced garlic, 1 cup ketchup, 1/2 cup red wine vinegar, 1/4 cup Worcestershire sauce, and 1/4 cup dark brown sugar. Mix it all together and season with salt and pepper to taste. If you’re feeling adventurous, a tablespoon of salt and just a sprinkle of pepper is a great starting point.
Drain your venison cubes and toss them into the pan with the bacon drippings to brown them for a few minutes. Once they’re nicely seared, pour off any excess fat (trust me, your waistline will thank you). Add the bowl of delicious sauce to the venison and give it a good stir. Cover it tightly and let it simmer for about an hour. Stir occasionally, and maybe sneak a taste to see how it’s coming along.
The house will start smelling like a barbecue haven, and you might find yourself doing a little happy dance in the kitchen.
While the venison is simmering, you can prepare your yellow long-grain rice. Follow the instructions on the package, and soon enough, you’ll have a fluffy bed for your barbecued venison.
Once the meat is tender and the sauce has thickened up beautifully, serve the savory mixture over the rice, sprinkle that crispy bacon on top, and get ready for some serious compliments. Honestly, it’s that simple, and you’ll feel like a culinary genius.
Just remember, if the meat is tough, a little overnight marinade in milk can work wonders, but that’s a story for another time. Enjoy the cooking and the delicious results!
Oven Barbecued Venison Substitutions & Variations
After savoring that delicious oven barbecued venison, you might find yourself wondering about ways to switch things up or cater to different tastes.
You can easily sub in beef or pork for a familiar twist. If you want a tangier flavor, try adding a splash of apple cider vinegar instead of red wine vinegar. For a spicier kick, throw in some chopped jalapeños or a dash of hot sauce.
You could also replace the bacon with smoked turkey or omit it entirely for a leaner dish. Experimenting with different spices can also create exciting new flavor profiles.
Enjoy!
What to Serve with Oven Barbecued Venison
Oven barbecued venison pairs beautifully with a variety of sides that enhance its rich flavor.
I love serving it on a bed of fluffy yellow rice, which absorbs the savory sauce perfectly. For a revitalizing contrast, I often add a crisp coleslaw or a zesty cucumber salad.
Roasted vegetables, like carrots and Brussels sprouts, bring a nice earthy touch. If you’re feeling indulgent, some buttery cornbread can round out the meal beautifully.
Pair it all with a bold red wine to elevate the experience. Trust me, these sides will make your oven barbecued venison truly shine!
Additional Tips & Notes
While preparing your oven barbecued venison, keep in mind a few additional tips to guarantee the best results.
First, if your venison is tough, marinate it overnight in milk; it really helps tenderize the meat without altering the flavor. I also recommend using a heavy Dutch oven for even cooking.
Don’t skip the crumbled bacon—it adds a delicious smoky flavor. Always taste and adjust the seasonings to suit your preference.
Finally, serve the venison over fluffy yellow rice for a perfect balance. Trust me, these little tweaks can elevate your dish to a whole new level! Enjoy your meal!