Grilled Venison Hoagies With Coffee Barbecue Sauce Recipes

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MOM'S VENISON BARBEQUE SAUCE



Mom's Venison Barbeque Sauce image

We grew up on venison, and this is one of my Mom's great barbeque sauces to make with it.

Provided by BK

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 1h30m

Yield 4

Number Of Ingredients 11

¼ cup butter
1 small onion, minced
1 cup ketchup
3 tablespoons lemon juice
2 tablespoons Worcestershire sauce
3 tablespoons brown sugar
2 tablespoons prepared yellow mustard
salt and ground black pepper to taste
4 (4 ounce) venison steaks
2 teaspoons cornstarch
1 tablespoon water

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C).
  • Melt the butter in a large skillet over medium heat. Cook and stir the onion in the melted butter until softened, about 5 minutes. Stir the ketchup, lemon juice, Worcestershire sauce, brown sugar, and yellow mustard into the onion and butter; allow mixture to warm completely.
  • Heat a separate skillet over medium-high heat. Season the steaks with salt and black pepper; cook in the skillet until browned on each side, 3 to 4 minutes per side. Transfer the steaks to a 9x13-inch baking dish. Pour the sauce from the skillet over the steaks.
  • Bake in the preheated oven until meat is cooked through and no longer pink in the middle, about 1 hour.
  • Transfer the steaks from the baking dish to a platter, shaking any excess sauce from the meat. Stir the cornstarch and water together until smooth in a small bowl, then mix into the hot sauce remaining in the baking dish until the mixture begins to thicken; pour over the steaks to serve.

Nutrition Facts : Calories 337.5 calories, Carbohydrate 31 g, Cholesterol 110 mg, Fat 14.3 g, Fiber 0.8 g, Protein 23.2 g, SaturatedFat 8.2 g, Sodium 963.2 mg, Sugar 25.5 g

GRILLED VENISON LOIN WITH HORSERADISH CREAM SAUCE



Grilled Venison Loin with Horseradish Cream Sauce image

This grilled venison loin with horseradish cream sauce is first marinated in herbs and olive oil and then grilled to tender perfection. An easy and elegant entrée that's perfect for entertaining.

Provided by Jesse Griffiths

Categories     Mains

Time 30m

Number Of Ingredients 9

1 1/2 to 2 pounds venison loin (trimmed of all silver skin)
Kosher salt and freshly ground black pepper to taste
2 tablespoons finely chopped herbs
3 tablespoons olive oil
1 cup crème fraîche or sour cream
2 tablespoons freshly grated or prepared horseradish (or more to taste)
2 teaspoons chopped chives or flat-leaf parsley leaves
Juice and grated zest from 1 lemon (preferably organic)
Salt to taste

Steps:

  • Season the venison with the salt and pepper. In a small bowl, mix the herbs with the oil and spread all over the meat. Cover and refrigerate for 2 hours or up to overnight.
  • Make a hot fire in a charcoal grill or set a gas grill on high heat.
  • Grill the meat, without moving it, until nicely browned, 4 to 5 minutes. Then rotate the venison 90° and leave it for just a minute to make grill marks.
  • Flip the venison and cook for 4 to 5 minutes more, again rotating the venison if grill marks are desired. You want to aim for a good, deeply charred outside but a nice and rare or medium-rare inside. Transfer to a cutting board and let it rest for at least 10 minutes while you make the sauce.
  • Mix the crème fraîche, horseradish, chives, lemon juice, and zest together in a small bowl and season with salt.
  • Thinly slice the loin against the grain, pile it onto plates or a platter, and serve with the horseradish cream sauce.

Nutrition Facts : ServingSize 1 portion, Calories 463 kcal, Carbohydrate 3 g, Protein 53 g, Fat 26 g, SaturatedFat 10 g, Cholesterol 164 mg, Sodium 175 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 13 g

GRILLED VENISON BACKSTRAP



Grilled Venison Backstrap image

Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. A venison version of Filet Mignon. This is a heavenly use of the best part of a deer. For the BBQ sauce, I prefer hickory flavored.

Provided by TIKCUF99

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 5h15m

Yield 4

Number Of Ingredients 4

2 pounds venison backstrap, cut into 2-inch chunks
1 quart apple cider
1 ½ pounds thick sliced bacon
2 (12 ounce) bottles barbecue sauce, your choice

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!

Nutrition Facts : Calories 1436.2 calories, Carbohydrate 95.1 g, Cholesterol 308.6 mg, Fat 82.7 g, Fiber 1 g, Protein 71.8 g, SaturatedFat 27.7 g, Sodium 3441.3 mg, Sugar 72.4 g

GRILLED VENISON STEAKS



Grilled Venison Steaks image

I've gone through much of the detail on how to properly grill a backstrap of venison (or elk, antelope, bison, moose etc.) above, but remember that this is done over high heat with the grill top open, and that it takes a good 15 to 20 minutes. Be patient and you will be rewarded.

Provided by Hank Shaw

Categories     Main Course

Time 50m

Number Of Ingredients 4

1 to 2 pounds venison loin, ideally in one piece
Olive oil
Salt and pepper
Your favorite sauce

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.

Nutrition Facts : Calories 170 kcal, Protein 34 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 90 mg, Sodium 65 mg, ServingSize 1 serving

BLACK COFFEE BARBECUE SAUCE



Black Coffee Barbecue Sauce image

Provided by Food Network

Yield 1 1/2 cups

Number Of Ingredients 12

1/2 cup very strong black coffee, espresso preferred
1 cup ketchup
1/4 cup red wine vinegar
3/4 cup firmly packed dark brown sugar
1 onion, peeled and chopped, about 1 cup
2 cloves garlic, peeled and crushed
2 tablespoons dark molasses
3 fresh hot chili peppers, such as jalapeno, or hotter if desired, seeded
2 tablespoons hot dry mustard mixed with 1 tablespoon water
2 tablespoons Worcestershire sauce
2 tablespoons ground cumin
2 tablespoons chili powder

Steps:

  • Combine all ingredients in a saucepan and simmer over low heat for 20 minutes. Cool, then puree in a blender or food processor until smooth. This can be stored in the refrigerator for up to 2 weeks in a covered container.;

GRILLED VENISON HOAGIES WITH COFFEE BARBECUE SAUCE



Grilled Venison Hoagies with Coffee Barbecue Sauce image

Provided by Food Network

Number Of Ingredients 29

1/4 cup olive oil
2 tablespoons honey
1 tablespoon cider vinegar
1 tablespoon ancho chili powder
1 tablespoon ground black pepper
1 tablespoon finely chopped garlic
1 teaspoon ground coriander
1 teaspoon ground toasted cumin seed
1/2 teaspoon cayenne pepper
2 pounds venison steaks, cut from the leg, 5 to 6-ounce portions
6 Italian or Portuguese sandwich rolls
2 tablespoons olive oil
2 cups shredded iceberg lettuce
1 cup spicy bread and butter zucchini pickles
2 to 3 fresh jalapeno peppers, seeded and thinly sliced
Coarse salt to taste
1 cup coffee barbecue sauce, recipe follows
1\2 cup very strong black coffee, espresso preferred
1 cup ketchup
1/4 cup red wine vinegar
3/4 cup firmly packed dark brown sugar
1 onion, peeled and chopped, about 1 cup
2 cloves garlic, peeled and crushed
2 tablespoon dark molasses
3 fresh hot chili peppers, such as jalapeno, seeds removed
2 tablespoons hot dry mustard mixed with 1 tablespoon water
2 tablespoons Worcestershire sauce
2 tablespoons ground cumin
2 tablespoons ancho chili powder

Steps:

  • Combine the olive oil, honey, vinegar, chili powder, black pepper, garlic, coriander, cumin and cayenne in a flat dish and mix well to form a paste. Coat the venison steaks uniformly with this seasoning mixture and allow to marinate overnight, refrigerated.
  • Preheat an outdoor hardwood charcoal grill for about 20 to 30 minutes or until the coals have turned white.
  • Cut the rolls in half, brush some olive oil on the inside of the rolls and toast the rolls briefly over the grill.
  • Divide the lettuce evenly between the rolls, top with equal amounts of pickles and jalapeno peppers.
  • Season the venison steaks with coarse salt and lay them out on the grill, trying not to overcrowd the grilling surface. Depending on the size of your grill you may need to do this in two batches. Cooking quickly over a hot fire, 3 to 4 minutes on each side for medium-rare steak sandwiches. The venison will also cook very quickly because of its naturally lean texture. Be careful of flare ups from the oil in the marinade.
  • Finish the hoagie by placing a venison steak on each roll and top the venison off with some coffee barbecue sauce.
  • Combine all ingredients in a saucepan and simmer over low heat for 20 minutes. Cool, then puree in a blender or food processor until smooth. You may leave this chunky or strain through a wire mesh for a smoother textured sauce. This can be stored in the refrigerator for up to 2 weeks in a covered container. Yield: 1 1/2 cups

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