Venison Bbq
Savor the bold, smoky flavors of this Venison BBQ, a rustic yet refined dish that transforms tender venison into a melt-in-your-mouth masterpiece. This recipe is a hunter's dream, combining a perfectly seasoned spice rub with the rich, tangy allure of smoked barbecue sauce. Whether you're grilling to achieve that perfect charred crust or slow-cooking for ultra-tender, fall-apart meat, this recipe guarantees a mouthwatering result every time. Infused with warm spices like smoked paprika, garlic, and a hint of cayenne, and finished with apple cider vinegar for a tangy kick, this dish is incredibly versatile. Serve it shredded with the gloriously flavorful juices or sliced for BBQ platters, pairing effortlessly with coleslaw, cornbread, or your favorite roast veggies. A perfect centerpiece for gatherings or a hearty family meal, this Venison BBQ is guaranteed to elevate any table.
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Recipe Information
Ingredients
- 2 lbs Venison roast or steaks
- 3 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Paprika
- 2 tbsp Brown sugar
- 1 tsp Onion powder
- 0.25 tsp Cayenne pepper
- 1 cup Smoked barbecue sauce
- 2 tbsp Apple cider vinegar
- 0.25 cup Water
Instructions
Pat the venison roast or steaks dry with paper towels to remove excess moisture. Trim off any silverskin or tough connective tissue, if present.
In a small bowl, combine salt, black pepper, garlic powder, paprika, brown sugar, onion powder, and cayenne pepper. Mix well to create a spice rub.
Rub the venison thoroughly with olive oil, then coat it generously with the spice rub. Make sure to cover all sides evenly.
If grilling: Preheat the grill to medium-high heat (about 350°F). Sear the venison on both sides for 3-4 minutes per side to create a crust. Transfer to a cooler section of the grill and cook over indirect heat. Baste occasionally with the barbecue sauce mixture. Close the lid and cook for 1.5 to 2 hours, or until the internal temperature reaches 145°F for medium-rare.
If slow-cooking: Transfer the seasoned venison to a slow cooker. In a small bowl, mix smoked barbecue sauce, apple cider vinegar, and water. Pour the mixture over the venison. Cover and cook on low for 6-8 hours, or until the meat is tender and shreds easily with a fork.
Once cooked, allow the venison to rest for 10 minutes. If slow-cooking, shred the meat using two forks and toss with the juices from the cooker to ensure it stays moist.
Serve hot with extra barbecue sauce on the side. Perfect alongside coleslaw, cornbread, or roasted vegetables.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 1115 mg | 48% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 28.9 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1019 mg | 22% | |
*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.
