Venison Brisket Recipe

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venison brisket recipe

Brisket is one of my favorite childhood dishes. This venison brisket recipe is especially great on a cold day.

It’s a cold weekend here in Virginia, and we’ve got some new friends coming over for dinner tonight. I’ve got several roasts to use, so I thought I’d make a lovely venison brisket recipe tonight.

I’m not sure the cut of meat I’m using is technically a brisket. But it does come from a buck, which means it’s a little tougher than I normally like. If I’m not making chili from buck meat, then I make brisket—or any recipe that call for marinating the meat.

Why is the marinating an important part of this venison brisket recipe? Because one of the things that makes meat tough is a lot of connective tissue. If you want the meat to be tender, you have to do something to break that tissue down. Braising meat—cooking it in liquid for a long time is one good method. Marinating is another.

What you put in the marinade is really very versatile. But recently I’ve discovered the wonders of sparking apple cider. This was an accidental discovery—I needed a marinade one day and didn’t have anything else. It was one of those happy accidental discoveries. The apple pairs so beautifully with the venison meat. It’s like they were made for each other.

Enjoy this venison brisket recipe with roasted potatoes and green beans. It’s a wonderful winter dinner!

Venison Brisket Recipe

Ingredients

  • 1 large onion, diced
  • 1/2 cup butter
  • 1 cup ketchup
  • 1/2 cup Worcestershire sauce
  • 1/3 cup lemon juice
  • 1 bottle of sparkling apple cider
  • 2 Tbs chili powder
  • 1-1/2 tsp hot pepper sauce
  • 1 tsp salt
  • 1 tsp prepared horseradish
  • 1 boneless venison brisket (3 to 6 pounds)

Instructions

  1. In a large saucepan, saute onion in butter until tender.
  2. In a bowl, combine all remaining ingredients except the venison brisket. Add the onions and mix well.
  3. Place the venison brisket in the marinade and let marinate for at least four hours (preferably over night, especially if this is a buck roast).
  4. Preheat the oven to 250°
  5. Place venison brisket in a roasting pan and add 3 cups of the sauce.
  6. Cover and bake at 250° for 2 to 4 hours or until tender (depending on how large the piece of meat is), basting occasionally.
  7. To serve, thinly slice across the grain.

Preparation time: 15 minute(s)

Cooking time: 2 to 4 hour(s)

Number of servings (yield): 6 to 12

Copyright © Susan Rose.
Microformatting by hRecipe.

3 Responses to “Venison Brisket Recipe”

  • Karen:

    I tried this before you made the correction. It was horribly sweet and just pretty tasteless. To offset all the sweet I added a packet of pot roast seasoning and put it all in the slow cooker for an additional 4 hours with the onions and butter added in. I still couldn’t balance the sweet out of the meat, but it was at least edible. I won’t be saving the leftovers, for sure.

  • Susan:

    Thanks for noticing that! I’ll fix the post. But you did the right thing…they go into the sauce. I hope you enjoyed it!

  • I’m gonna try your venison brisket tonight, but you don’t say what to do with the onions after you sauté them. I’m just gonna throw them in the pan with the sauce when I bake it.

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