PRIDE OF DEER CAMP BARBECUE SAUCE-MARINADE
If you watched The Frugal Gourmet on PBS years ago when his show was the best, you may have seen Jeff Smith make this barbecue sauce. It's a very old recipe (not one of his originally) and it makes a great pork or beef rib marinade. If I recall correctly, Jeff Smith said an old woman who ran a hotel in Chicago gave him the recipe. Anyway, it will keep for a long time, stored in the refrigerator. Another great use for this blend is as a Bloody Mary base -- see directions below. This sauce is much thinner than most barbecue sauces and the recipe makes a LOT as listed! Enjoy. big pat.
Provided by Bone Man
Categories Sauces
Time 40m
Yield 8 quarts
Number Of Ingredients 10
Steps:
- Do not prepare any part of this recipe in aluminum vessels -- it will ruin them!
- Mix all ingredients in a large cooking pot and bring to a boil. Reduce the heat, cover and allow it to simmer for about 30 minutes.
- I store mine in gallon jugs in the refrigerator.
- For the PODC Bloody Mary: 1 1/2 oz. vodka; 1 1/2 oz. tomato juice; dash of fresh lemon juice, and; 1/2 teaspoons PODC barbecue sauce. Shake well with crushed ice and serve on the rocks with a celery stick.
MOM'S VENISON BARBEQUE SAUCE
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
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 BACKSTRAP
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
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
DEER CAMP BBQ SAUCE VARIANT RECIPE
Provided by á-44003
Number Of Ingredients 10
Steps:
- Place brown sugar, Worcestershire sauce, mustard, ketchup, pepper, pepper flakes, wine vinegar, water, wine, and salt in a 12-quart stainless steel pot and bring to a boil. Reduce the heat to a low simmer, cover, and cook for 30 minutes. Store, covered, in glass canning jars in the refrigerator. Note: Suggested uses include a marinade sauce and a barbecue sauce. Also good in Bloody Marys.
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