Bbq Venison Recipes

GRILLED VENISON STEAKS

Steps:

• Coat the venison backstrap in oil and salt well. Set aside for 30 minutes to 1 hour at room temperature.
• Get your grill hot, clean the grates and lay the venison on the grill. Keep the grill cover open. Let this cook 5 to 7 minutes without moving, depending on how hot your grill is and how thick your venison loin is. You want a good sear, with good grill marks, on that side of the meat. Flip and repeat on the other side.
• Do the finger test to check for doneness. If the venison needs some more time, turn it to sides that have not had direct exposure to the grill and cook for 2 to 3 more minutes, checking all the way. If you are using a barbecue sauce, paint the meat with it and let it caramelize on the meat for a minute or three.
• When the meat has been cooked to your liking, take it off the fire and let it rest for 5 to 10 minutes. If you are using a spice rub now is the time to roll the meat in it.

GRILLED VENISON BACKSTRAP

Steps:

• Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
• Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
• Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!

BBQ VENISON SANDWICH | SLOW COOKER VENISON BARBECUE

Steps:

• Start by letting the roast come to room temperature for 30 minutes before you sear it (if you can). This helps create a nice crust on the sear you'll perform by ensuring the meat heats evenly. Then, pat it dry with a paper towel.
• Next, heat a skillet over medium-high heat with olive oil. Once hot, sear the roast on all sides until a nice, brown crust has formed. Take your time - this could take 15-20 minutes.
• Then, place your seared roast into the bottom of a slow cooker. Cover it with the onions, garlic, barbecue sauce, beer or stock, vinegar, mustard, salt and pepper.
• Cook for 8 hours on low or until the meat is literally falling apart. If it is too tough to pull apart, it needs more time. Shred the meat with forks.
• To serve, pull some out, place it on a bun, add more barbecue sauce, and top with pickles. Enjoy!

GRILLED MARINATED VENISON STEAK

Steps:

• Mix all the marinade ingredients together in a measuring cup.
• Place venison in a large zip lock bag.
• Pour marinade over steak and seal the bag.
• Place bag in a flat casserole dish so that the steak lies flat.
• Refrigerate and marinate at least 5 hours, turning every half hour to marinate each side.
• Drain the marinade at let the steak come to room temperature at least 1 hour.
• Spray grill grate with spray oil and heat the grill to 500 F.
• Pat the steak dry with paper towels and then rub both sides of steak with olive oil.
• Lay the steak on the grill. Do not disturb for 2 minutes. With tongs pick up the steak and move it 90 degrees on the grill -- this will give you the cross-hatch grill marks. Grill another 2 minutes on the same side.
• Flip the steak and grill until medium rare, using the same method as the first side. Do the Finger test for doneness about 4 minutes.
• Move the steak to a platter and let it rest for at least 5 minutes.
• Slice the meat and serve.

VENISON BARBEQUE

Steps:

• Marinate the venison meat over night in the Italian dressing. Flip over at least one time during the marinade.
• Cook meat on the grill over medium-high heat. Cook for 20 to 30 minutes or until done to your taste.

GRILLED VENISON STEAKS

Steps:

• Salt and Pepper Preparation
• Season the steaks liberally on both sides with salt and pepper.
• Cajun Rub Preparation
• Season the steaks with salt and pepper. Rub the steaks liberally with the Cajun Dry Rub. You can let them sit in the fridge up to an hour like this or cook them right away.
• Marinade Preparation
• Place the steaks in a baking dish or a resealable bag. Add the marinade. Marinate in the re­frigerator for at least 1 hour and up to 12 hours. Remove the steaks from the marinade, letting the excess drip off. Season the steaks lightly with salt and pepper.
• To Grill
• With a basting brush, brush both sides of the steaks lightly with the vegetable oil and then place the steaks on the grill.
• As with all grilling, let the grill do the work. Don't move the steaks at all until they release easily from the grill, about 4 minutes. Flip the steaks and grill on the second side for 3-4 minutes.
• Use an instant-read thermometer to tell you when they're done: insert the thermometer horizontally into the steaks from the shorter side.
• Remove the steaks from the grill at 125° for medium rare and 130° for medium.
• Set aside to rest for 10 minutes before serving.

VENISON BBQ

Steps:

• Combine venison meat, water, onion, salt and pepper in your crock pot for at least 4 hours or until completely cooked.
• Drain all juice produced in cooking process along with onions.
• Place meat on cutting board and pull apart with fork (it should be really tender).
• Put meat back in crock pot and add BBQ sauce.
• Put on your favorite bun and eat! That's it!