Carolina Style Barbecued Venison Recipes

OVEN BARBECUED VENISON

Steps:

• Cut venison into 1-inch cubes.
• In the bottom of a Dutch oven (or large frying pan), cook bacon until crisp.
• Remove bacon, crumble, and set aside.
• In a bowl or other container, mix all ingredients except venison and rice.
• Salt and pepper to taste (or try 1 tablespoon of salt and one-eighth teaspoon pepper).
• Drain venison and brown it in bacon drippings.
• Pour off dripping and liquid.
• Add bowlful of ingredients to venison.
• Stir well.
• Cover tightly and simmer about 1 hour, or until meat is tender.
• Stir occasionally.
• Cook rice.
• Serve barbecued venison on rice.
• Serves 7 or 8 Comment: Tough meat should be marinaded overnight.
• The early settlers used ordinary milk.
• Simply put the meat in a suitable container, cover it with milk, and refrigerate for 15 hours or so.
• You may prefer it to other marinades because it doesn't flavor the meat.
• Or, use your favorite marinade.
• This recipe can also be used for other game, domestic meat, and fowl.

CAROLINA STYLE BARBECUED PORK LOIN

Steps:

• PORK CHOPS: Combine all ingredients except chops in a shallow plate. Brush chops with olive oil and dredge them in seasonings mixture, gently pressing it onto meat. Transfer chops to a platter and cover and refrigerate for 2 hours. Preheat grill to high heat. Place chops on the grill and cook 5-6 minutes per side or according to desired doneness, brushing with BBQ sauce often. Remove chops to a clean platter and loosely tent with foil to rest.
• BBQ SAUCE: Saute onion and garlic in oil in a saucepan over medium heat. When it's soft add remaining ingredients and simmer for 20 minutes.

SLOW COOKER BBQ VENISON SANDWICHES

Steps:

• Mix onion, garlic powder, salt, and pepper together in a small bowl.
• Use a knife to cut small scores on both sides of venison roast, then tenderize all over with a blade-style meat tenderizer. Rub spice mixture all over roast.
• Pour water into a slow cooker and set temperature to High. Place roast in the center of the slow cooker; it's okay if some of the spice mixture comes loose in the water. Cover and cook until you can easily pull the roast in half using a knife and fork, about 3 hours.
• Drizzle 1/4 cup barbecue sauce over roast. Continue to cook on High until venison is tender and can be easily pulled apart with a fork, 3 to 3 1/2 more hours.
• Turn slow cooker to Warm. Remove excess water. Shred roast using a knife and fork.
• Return meat to the slow cooker and stir in the remaining barbecue sauce.
• Serve shredded meat and sauce on rolls.

VENISON BARBEQUE

Steps:

• Marinate the venison meat over night in the Italian dressing. Flip over at least one time during the marinade.
• Cook meat on the grill over medium-high heat. Cook for 20 to 30 minutes or until done to your taste.

CAROLINA-STYLE PORK BARBECUE

Steps:

• Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker., In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.

CAROLINA STYLE BARBECUED VENISON

Steps:

• For the sauce, mix all ingredients, bring to a boil and remove from heat.
• This can be done while the venison is cooking.
• Prepare charcoal grill for indirect cooking method.
• (Gas grill CAN be used, but no"on" burners directly under the meat) Rub shoulder with S&P.
• Place on grill, cover with lid.
• Grill on medium to low heat for two hours.
• Baste with the oil every 20 minutes.
• Introduce wet Hickory chips to the flames every 30 minutes (If using gas grill, check manufacturer's suggestion for this process).
• Remove shoulder from grill.
• Place in Dutch Oven.
• Bake in pre-heated oven, covered for 3 hours@ 225 degrees.
• Remove after slightly cooling.
• Shred meat from the bone.
• Toss with the bbq sauce, adding pan drippings if desired.
• Serve on CWB's (cheap white buns), topped with cole slaw and hot sauce.
• # Note. These times and temps worked great with my grill. With grill and weight variables an increase of oven temp may be required.