Posts Tagged ‘sauce’
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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Pan frying food has always been a challenge for me. I inevitably burn the crust while the inside is raw. So Iâ€™d started avoiding that particular cooking method, telling myself I donâ€™t really like pan-fried food.
Liar. I love anything that has the word â€œfriedâ€ in the name. Read the rest of this entry »
Two things happened this past Saturday. First, I started thinking about what kind of cranberry-type venison recipe I could come up with for November. Cranberries and venison are such a great combination! The I watched a re-run of Diners, Drive-in and Dives on the Food Network (my favorite channel!)â€”this episode featured a burger place that featured a scrumptious hamburger with a blueberry BBQ sauce. Light bulbs went off in my head. Berries. BBQ. Burgers. Venison burgers. Eureka! Read the rest of this entry »