Posts Tagged ‘sandwich’
Blueberries are in season! It’s impossible (at least for me) to walk past the mountains of them in the store and not buy them…especially after the critters ate all the berries off my bushes (but that’s another post). So, I found myself with a few gallons of blueberries and a need to make something fun for our July 4 barbeque, at which I’ve become famous for bringing a pulled venison BBQ recipe of some sort.
Blueberry BBQ sauce. Festive, blue, and wonderful with a venison neck roast. This BBQ sauce is a little fruity, but not overpowering. You know you’re eating blueberries, but they go so beautifully with the pulled venison you just want more and more!
: Pulled Venison BBQ Recipe with Blueberry BBQ Sauce
: Berries pair well with venison, and this is especially true for a summer BBQ sandwich.
- 1 3 to 5 lb venison neck roast
- 1/2 cup dry red wine
- 1 tsp salt
- 1 tsp freshly ground pepper
- 2 teaspoons grapeseed oil
- 1/4 cup minced celery
- 1 tablespoon minced fresh jalapeño chile, seeded
- 1/4 cup ketchup
- 1/4 cup rice wine vinegar
- 2 1/2 tablespoons light brown sugar
- 2 1/2 tablespoons brown mustard
- 1/2 teaspoon hot sauce
- 2 cups fresh or frozen blueberries
- Salt and freshly ground pepper
- For the venison neck roast: pull out your slow cooker and put the neck roast, liquid smoke, wine, salt and pepper, and enough water to cover the meat in it.
- Cook on the low setting for 9 to 12 hours, depending on how large your roast is. You want it to go beyond tough and back to tender again.
- Let the meat cool a little, the slice it thinly. After slicing, chop into smaller, bite size pieces. Put in a mixing bowl and set aside.
- Heat the oil in a saucepan. Add the celery and jalapeño and cook over moderate heat, stirring, until wilted, about 3 minutes. Add the ketchup, vinegar, sugar, mustard and Tabasco and bring to a simmer. Add the blueberries and simmer over low heat, stirring until thickened, about 10 minutes.
- Let cool for about 5 minutes. Puree the sauce in a blender or food processor until smooth.
- Pass through a strainer and season with salt and pepper.
- Pour about half of the BBQ sauce over the venison. You want enough to coat the meat, but you don’t want the meat swimming in it. Save the rest of the sauce for anyone who wants to add more.
- Reheat (I usually reheat it in my small slow cooker because I almost always make this for parties where people will be serving themselves). Serve on a hamburger bun.
You can make the blueberry BBQ sauce a day or two in advance. It will store in the fridge for a week or two. Serve it at room temperature.
Any berry would be nice with this. Venison pairs especially well with cranberries too.
5 minutes (venison), 15 minutes (BBQ sauce)
9 to 12 hours (venison), 20 minutes (BBQ sauce)
Number of servings (yield): 8
Culinary tradition: USA (General)
Copyright © Susan Rose.
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Rick’s all-time favorite sandwich is a Reuben. So, I made corned venison with the main purpose of creating venison Reuben sandwiches. The corned venison is delicious, which makes these Reuben sandwiches even better than they normally are.
Recipe: Venison Reuben Sandwich
- 2 slices rye bread
- Thousand Island dressing
- 2 slices Swiss cheese
- 1/4 cup sauerkraut
- Thinly sliced Corned Venison
- Spread the Thousand Island dressing on each slice of bread.
- Layer a slice of the cheese on top of the dressing.
- Layer the sauerkraut on top of the cheese
- Layer the Corned Venison on one slice of bread and put the other slice of bread (cheese side down) on top.
- Heat a griddle or frying pan on the stove.
- Spread butter on the outsides of the bread.
- Place on the griddle and grill until bread is toasted and cheese has melted.
For homemade Thousand Island dressing you need:
- 1/2 cup mayonnaise
- 1/2 cup ketchup
- 1/8 cup sweet pickle relish
- 1 tsp Worcestershire sauce
Mix all ingredients in a small bowl and refrigerate for at least 2 hours before serving (preferably overnight)
Cooking time (duration): 5
Number of servings (yield): 1
Meal type: lunch
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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!