Venison Barbecue
Make your barbecue feel special and enjoy the summer days in a new way.
Yield
6 servingsPrep
20 minCook
100 minReady
120 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
venison
cut into roast |
|
| 1 | cup |
ketchup
|
|
| 1 | tablespoon |
salt
|
|
| 2 | tablespoons |
worcestershire sauce
|
|
| ¼ | cup |
vinegar
|
|
| 1 | tablespoon |
butter
|
|
| ⅛ | teaspoon |
cinnamon
|
|
| 3 | slices |
lemon
|
*
|
| 1 | each |
onions
sliced thin |
|
| ⅛ | teaspoon |
allspice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
venison
cut into roast |
|
| 237 | ml |
ketchup
|
|
| 15 | ml |
salt
|
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 59 | ml |
vinegar
|
|
| 15 | ml |
butter
|
|
| 0.6 | ml |
cinnamon
|
|
| 3 | slices |
lemon
|
*
|
| 1 | each |
onions
sliced thin |
|
| 0.6 | ml |
allspice
|
|
Directions
Sear 3 pound roast of venison in frying pan. Mix remaining ingredients in saucepan and bring mixture to boil, stirring to avoid burning, and simmer 10 minutes. Cover venison with the sauce and roast in moderate oven (350℉/180℃). Cook 1½ to 2 hours turning occasionally.
