Venison with a Twist of Barbeque
Cindee called me asking how to use up the frozen venison in her freezer. I had a solution she hadn't thought of. As a matter of fact, I made some BBQ venison in my smoker over the weekend, and here's how I cooked it:
I began by defrosting 6 venison steaks, cut one-half inch thick,from the top of the venison ham. I sprinkled it liberally with Head Country Championship Seasoning (use your favorite dry seasoning).
Place the steaks, uncovered in an aluminum pan and smoke at 225 degrees ( I use a Smokin Tex electric smoker) but wood fired smokers work also, just make sure and keep the heat around 225 degrees during the initial smoking process. About 45 minutes of intense smoke (again, use your choice of wood, like pecan, plum, hickory... the hardwood or fruitwood of your choice) gives the steaks that 'just right' smoke flavor.
Now, cover both sides of each steak with your favorite BBQ sauce, and cover the top of steaks with bay leaves. Place one pound of lean bacon on top of steaks and wrap the pan with aluminum foil. The trick to tender venison BBQ is keeping the meat covered and in moisture.
Continue slow cooking at about 225 degrees for a couple hours. Drain the liquid and discard the bay leaves. Add fresh BBQ sauce.
Chop the venison steaks and bacon into chopped BBQ. Serve on heated hamburger buns with some baked beans... Awesome.
SMOKED BAKED BEANS- I smoke the baked beans at the same time the BBQ is cooking. Begin with a gallon of the cheapest pork n beans you can find. Mix in one half cup of dark brown sugar, one medium onion, finely chopped and 3 seeded jalapenos.
Just like the BBQ, let the beans smoke uncovered for about 45 minutes and then cover with foil.
Your BBQ dinner will rival that of your favorite BBQ restaurant and... you'll put that frozen venison to very good use!