sixshot
Buckeye
One of the best ways to use the trimmings & lesser cuts on a deer is to make everything into BBQ & nothing brings out the flavor like the old dutch oven.
Here's my recipe for some wonderful venison BBQ.
Trim the meat off the deer in as big of pieces as possible, trim all the fat, etc. & place in an oiled dutch oven, season to taste. I like to keep it fairly simple, I use salt, pepper, garlic salt & Johnnys seasoning. Brown the meat on both sides.
Next I cover the meat with several strips of bacon, usually about 1 lb depending on how much meat is in the oven. Add several slices of onion on top, add 2-3 cups of water & pop everything in the oven at 350 degrees for 2 hrs.
The pieces of meat are usually quite small so 2 hrs is usually enough. After removing from the oven I place the dutch oven in the garage overnight so thats its cold the next morning & easier to break up.
Using a set of "pullers" from Glenn Swaggartt I pull the meat into small pieces, next I dice the bacon & onions & after washing the dutch oven everything goes back inside, then comes a full bottle of your favorite BBQ sauce, since I'm out of "Cow Town" I used KC Masterpiece, add about 3 cups of water & let simmer on the stove for 2 hours.
I like to place the meat in sadwich bags & then put it in the freezer, then when you've got a bad case of the hungries you just pop a bag in the microwave, drop it on a bun with your favorite side dish & enjoy, goes great with some dutch oven taters!!
This is a #12 dutch oven & about 15 lbs of venison.
Dick
Here's my recipe for some wonderful venison BBQ.
Trim the meat off the deer in as big of pieces as possible, trim all the fat, etc. & place in an oiled dutch oven, season to taste. I like to keep it fairly simple, I use salt, pepper, garlic salt & Johnnys seasoning. Brown the meat on both sides.
Next I cover the meat with several strips of bacon, usually about 1 lb depending on how much meat is in the oven. Add several slices of onion on top, add 2-3 cups of water & pop everything in the oven at 350 degrees for 2 hrs.
The pieces of meat are usually quite small so 2 hrs is usually enough. After removing from the oven I place the dutch oven in the garage overnight so thats its cold the next morning & easier to break up.
Using a set of "pullers" from Glenn Swaggartt I pull the meat into small pieces, next I dice the bacon & onions & after washing the dutch oven everything goes back inside, then comes a full bottle of your favorite BBQ sauce, since I'm out of "Cow Town" I used KC Masterpiece, add about 3 cups of water & let simmer on the stove for 2 hours.
I like to place the meat in sadwich bags & then put it in the freezer, then when you've got a bad case of the hungries you just pop a bag in the microwave, drop it on a bun with your favorite side dish & enjoy, goes great with some dutch oven taters!!
This is a #12 dutch oven & about 15 lbs of venison.
Dick