"Mmmmm, barbequed venison"""

Discussion in 'The Great Outdoors' started by r.h. in okla., Sep 4, 2006.

  1. I cooked my last deer hindquarter today for Laborday holiday. I cooked it in my hand dug pit using pecan wood and a dry rub.(Season All) Took about 5 to 6 hours. Then removed it from the pit, deboned it, and then chopped it all up and added some really good barbeque sauce. Served on hamburger bun along with baked beans.

    Looking in the freezer and I have one venison roast, one package of venison liver, and about 8 packages of venison burger left to last at least another month. Till deer season opens up again and I get lucky enough to catch another one.
     
  2. MELOC

    MELOC Master Of My Domain

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    man, you must be fast...i normally shoot mine. :D kidding!


    VENISON BOLOGNA
    -30lbs. meat
    -1lb. Tender Quick
    -1lb. brown sugar
    -1tbs. dried mustard
    -1/2 bottle cayenne pepper
    -4oz. liquid smoke
    -1oz. black pepper
    -2 cups maple syrup
    -2oz. garlic powder
    -2tbs. Accent
    -10 casings

    Bake 2 hours at 200 Degrees Fahrenheit on oven rack, turning after 1 hour.
     

  3. cowgirlone

    cowgirlone Well-Known Member

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    Yum! You two are making me hungry. :)
    I have a bit of deer meat I need to use up before the season starts, thanks for the ideas!

    Here is my favorite summer sausage recipe...

    Summer Sausage recipe
    3 lb venison burger (I mix mine with pork fat) or you can use ground beef
    1 cup water
    1 tsp. mustard seed
    1/2 tsp. garlic powder
    1/4 tsp. onion powder
    1 tsp. onion flakes
    2 TBs. Tender Quick
    2TBs. liquid smoke
    Mix all and chill overnight. Shape into logs on a cookie sheet and bake 300 degrees for 1 1/2 hours. This makes three long logs about 1 1/2 inch in diameter, just the right size to slice and eat with a ritz cracker.
     
  4. AngieM2

    AngieM2 Big Front Porch advocate

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    Invite me over.... I've never had but one piece of deer meat and think it must be good from what you've posted.

    Angie
     
  5. cowgirlone

    cowgirlone Well-Known Member

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    r.h., you inspired me to dig out a venison roast and make some summer sausage. This is the second plate.....someone made off with the first one when I went to get my camera. lol


    Angie, you're welcome here anytime! :)

    [​IMG]
     
  6. cowgirlone, we have the same problem here. I'll cook about 3 logs at a time and we demolish the first two in no time.
     
  7. bgak47

    bgak47 Well-Known Member

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    R.H & Cowgirl... Have you tried Head Country BBQ sauce? It's made here in OK, & I like it a Lot!
     
  8. bgak, yes I have. It's the only bbq sauce that I will eat. I have never been much for bbq sauce as I always figured it was mainly something to cover up bad cooking. But since I discovered Head Country I've been using it quit often. Even on my good cooking.
     
  9. cowgirlone

    cowgirlone Well-Known Member

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    I love it too bak47! I use the head country dry rub a lot too!
     
  10. I didn't know they had a dry rub. I'll have to keep an eye out for it the next time I go grocery shopping. Thanks for the info.
     
  11. cowgirlone

    cowgirlone Well-Known Member

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