Oven Barbecued Venison
Transform your wild game into a melt-in-your-mouth masterpiece with this Oven Barbecued Venison recipe, a perfect blend of smoky, tangy, and savory flavors. Featuring tender venison slow-cooked to perfection, this dish is seasoned with a bold spice rub and coated in a homemade barbecue sauce made with ketchup, brown sugar, apple cider vinegar, and a hint of optional liquid smoke for that backyard BBQ flair—all without ever firing up the grill. With just 20 minutes of prep time and a hands-off bake in the oven, it’s an easy yet impressive way to elevate venison. Serve it with the extra sauce for dipping, and enjoy a hearty, flavor-packed meal ideal for family gatherings or special occasions. Perfectly suited for lovers of game meat, this recipe is moist, juicy, and undeniably delicious. Keywords: Oven Barbecued Venison, barbecue venison recipe, baked venison, wild game cooking, venison roast.
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Recipe Information
Ingredients
- 2 lbs Venison roast or steaks
- 1 tsp Kosher salt
- 1 tsp Black pepper
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 2 tbsp Olive oil
- 1 cup Ketchup
- 3 tbsp Brown sugar
- 2 tbsp Apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp Liquid smoke (optional)
- 1 tsp Dijon mustard
- 0.5 cup Water
Instructions
Preheat your oven to 325°F (160°C).
Pat the venison dry with paper towels. In a small bowl, mix kosher salt, black pepper, paprika, garlic powder, and onion powder.
Rub the venison evenly with the spice mixture. Drizzle olive oil over the meat and rub it in to help the spices adhere.
Heat a large, oven-safe skillet or frying pan over medium-high heat. Sear the venison on all sides for about 2-3 minutes per side, until nicely browned.
While the venison is searing, prepare the barbecue sauce. In a medium saucepan, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, liquid smoke (if using), Dijon mustard, and water. Stir well and simmer on low heat for about 5 minutes.
Once the venison is seared, remove it from the heat and pour half of the prepared barbecue sauce over the meat, coating it evenly. Reserve the remaining sauce for serving.
Cover the skillet tightly with foil and place it in the preheated oven. Bake for 1.5 to 2 hours, or until the venison is tender and reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
Every 30 minutes, baste the venison with the juices in the pan to keep it moist and flavorful.
Once done, remove the venison from the oven and let it rest, covered, for 10 minutes before slicing.
Serve the sliced venison with the remaining barbecue sauce on the side. Enjoy!
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 20.6 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 981 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
