Mike: Since you are one of the premier hunting bloggers, I thought you and your readers might be interested in my new book, The Ultimate Beer Lover's Cookbook. It contains a wide selection of wild game recipes made with beer, such as Squirrel Dinner for Two, Grilled Dove, Barbecued Venison and Sweet & Sour Trout. With more than 400 food and drink recipes that all use beer as an ingredient, it is the largest beer cookbook to ever be published. Enjoy! John Schlimm
Click here to order John’s cookbook from Amazon. Try this recipe and tell me what you think. Sounds easy and good.
Barbecued Venison (Page 168)
6 Servings
Ingredients:
12 ounces beer
3 cloves garlic
Salt (to taste)
Pepper (to taste)
2 onions (sliced)
3 bay leaves
3 pounds venison round steak (trim away excess fat)
2 cups barbecue sauce of choice
Directions:
In a large bowl, combine the beer, garlic, salt, pepper, onions, and bay leaves, mixing well. Add the venison to the mixture, coating it completely. Refrigerate the venison for 12 hours to overnight, occasionally turning it. Remove the venison and onions from the marinade and place them in a crock-pot. Pour 1 cup of the barbecue sauce over the venison and cover the crock-pot. Cook the venison on low for 11 hours or until desired doneness. Serve the venison with the remaining barbecue sauce.
BTW, I’ve started a venison recipes category on the BIG DEER blog for all you game cooks. Send me your favorite to post and share.
