Posts Tagged ‘BBQ’
Apple Rotisserie Roast
July 4th, 2010 | Author: Susan
The flavor of apple really brings out the rich taste of venison when you’re grilling a roast. This is one of our favorites; so much, it’s the star of our July 4 BBQ today. You can use the rotisserie, grill regularly, or smoke it; they’re all good methods for cooking this. Below is the rotisserie version. Happy grilling!
Recipe: Apple Rotisserie Roast
Ingredients
- 1 2- to 4-pound boneless roast
- 2 cups apple cider
- ½ cup apple cider vinegar
- ¼ cup Worcestershire sauce
- ½ teaspoon ginger
- 1 apple, diced
- ½ onion, chopped
- water
Instructions
- Mix together all ingredients, except the roast and water, in a large bowl.
- Place the roast in a large pot—big enough to fit the roast and have room for the liquid. Pour the marinade over it. Add enough water so that the marinade covers the roast completely. Place in refrigerator and marinate overnight (or about 10 to 12 hours).
- Heat grill to 225°.
- Put roast on rotisserie. Grill for 2 to 3 hours, until roast reaches an internal temperature of 125°. Remove from rotisserie and let the meat sit until the internal temperature reaches 135° (rare) or 145° (medium).
Variations
If you grill it, cook it at 200 and keep your eye on it; it will cook fast on the grill.
Cooking time (duration): 10
Meal type: dinner
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Happy July 4
July 4th, 2010 | Author: Susan
It’s a beautiful July 4 here in the Washington, DC area…we’re almost ready for our annual BBQ and venison roast. This year I’m making BBQ venison sandwiches and grilled roast in cider marinade. Yum! Rick wanted to roast a whole deer on a spit, but all we’ve got is a little portable backyard firepit, which just isn’t big enough…even for our puny Northern VA deer. Maybe next year.
What’s on your menu today? Hope you have a safe and fun 4th!
Summer BBQ Stuffed Backstrap
June 28th, 2010 | Author: Susan
Summer means grilling in our house. Every day is an occasion for a BBQ! Nothing tastes as good as meat off the grill. That means I spend a lot of time thinking about new things to do with my venison. This weekend, I decided to stuff a backstrap with polenta, which is basically the corn version of mashed potatoes. Yum. It was the perfect summer dinner. We served it with chips, salsa, and guacamole…and beer, of course.
Recipe: Summer BBQ Backstrap
Ingredients
- 2 cups plain polenta
- 2 baby red peppers, chopped
- ¼ tsp cayenne
- ¼ tsp cumin
- ½ tsp kosher salt
- ¼ cup cilantro
- 1 large back strap, butterflied
- 1 tbs cilantro-lime marinade
- 10 slices Applewood smoked bacon
Instructions
- Heat the grill to 350˚
- In a bowl, thoroughly mix the polenta, peppers, cayenne, cumin, salt, and cilantro. Set aside.
- Place the backstrap on a cutting board, spread open. Rub the marinade on the meat, and then spread the polenta over half.
- Fold the meat over, wrap with the bacon, and secure with toothpicks.
- Place the backstrap on the grill, and cook for 10 minutes. Flip over, and cook another 10 minutes.
- Remove from heat and let sit for 5 minutes before slicing.
Quick Notes
Note: you could also use a flank steak for this recipe.
Cooking time (duration): 20
Number of servings (yield): 6
Meal type: dinner
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Zesty Horseradish Venison Burger
June 3rd, 2010 | Author: Susan
Want to add a little zest to your BBQ? These horseradish venison burgers will do the trick. The horseradish adds a little kick to the taste, without being too spicy (which means kids love these too).
Recipe: Zesty Horseradish Venison Burger
Ingredients
- 1 1/2 pounds ground venison
- 1/2 cup onion
- 1 egg
- 2 Tbs ketchup
- 1 1/2 Tbs prepared horseradish
- 1 Tbs prepared mustard
- 1 tsp salt
- 1 dash pepper cheddar cheese, sliced (optional)
- toasted buns
Instructions
- Heat grill.
- Chop onion very fine using a food processor.
- Combine venison with onion, egg, ketchup, horseradish, mustard, salt, and pepper; mix lightly.
- Shape into 6 patties about 1/2 inch thick.
- Grill or broil to desired doneness, about 5 to 7 minutes on each side.
- Melt cheddar cheese on top (if desired)
Cooking time (duration): 10
Number of servings (yield): 6
Culinary tradition: USA (General)
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Oaty Venison Burger
June 1st, 2010 | Author: Susan
Adding oats to ground venison adds a wonderful flavor and texture, as well as making the meat go a little further and helping the meat stay together on the grill.
Recipe: Oaty Venison Burger
Ingredients
- 1 pound ground venison
- 2 tablespoons steak sauce
- 1 tablespoon honey
- ¼ cup quick oats, uncooked
Instructions
- Heat grill to 325°.
- Mix ingredients together in large bowl. Form into 4 or 5 patties.
- Spray grill with non-stick cooking spray.
- Cook on for 4 minutes per side, or until the burgers are cooked to your liking.
- Baste with Steak Sauce while cooking.
Cooking time (duration): 10
Number of servings (yield): 6
Meal type: dinner
Culinary tradition: USA (General)
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Pulled Venison BBQ Sandwich
January 21st, 2010 | Author: Susan
Here in Virginia, pulled pork sandwiches are a favorite. Take a drive down any country road, and you’ll find a gas station with a smoker on the side serving up delicious BBQ. So of course, we had to try it with venison. For this recipe, we didn’t smoke the meat. Instead, we used the slow cooker to cook the neck roast to tender perfection. Yum!
Recipe: Pulled Venison BBQ Sandwich
Ingredients
- 1 venison neck roast
- venison stock
- water
- 5 drops liquid smoke
- 1 jar of BBQ sauce
Instructions
- Place the neck roast in the slow cooker. Cover with stock and water until the liquid is about 1 inch over the meat. Add the liquid smoke.
- Set cooker on low and cook for 8 to 12 hours, depending on the size of the roast. The meat is done when it falls apart easily.
- Remove meat for cooker. Peel meat from bones. You will have nice strings of meat.
- Put in bowl and mix with your favorite BBQ sauce.
- Serve on hamburger bun with coleslaw and chips.
Variations
If you have a smoker, you can definitely smoke the meat instead of using the slow cooker!
Number of servings (yield): 6-10
Meal type: lunch
Culinary tradition: USA (General)
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