Italian Style Cabbage Rolls
Italian Style Cabbage Rolls with Ground Venison.
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Carrot Brussels Slaw with Bacon
We love NC BBQ and this is my play on Coleslaw for my BBQ. I layer it right on top of the meat and enjoy it with great sides like deviled eggs or Sweet potato fries. Carrot, Brussels Slaw with Bacon Ingredients:
Asparagus Wrapped Lemon & Garlic Venison
A new Twist (err.. Roll) on Meat and Veggies. Try these delicious Asparagus wrapped Lemon and Garlic Venison Tenderloin. They can be made ahead of time and cooked when needed. I love marinating Venison as long as possible to help the flavors soak up into the Continue reading Asparagus Wrapped Lemon & Garlic Venison
Hearty Venison Vegetable Stew
Ingredients: 3 lb Venison Roast 2 TBSP. Coconut Oil 1/2 Green Pepper, diced 15 oz. Can of Tomato Sauce 5 1/2 Cups of Water 1 TBSP Tapioca Flour 1/2 tsp. Celery Seed 1/2 tsp. Onion Powder 1 Tbsp Salt 1 tsp. Black Pepper 1 tsp. …
Pomegranate Venison Tenderloin
This is my new favorite way to eat venison. I had Pomegranates and oranges left over from my holiday decorations and decided to get creative with dinner. While the recipe is a bit lengthy to read, it was very simple. Don’t over cook the venison …
BBQ’d Venison Roast two ways
Today we got back from our mini- vacation and had a delicious dinner made my fabulous husband! He smoked 2 venison roasts on the grill and they were awesome.
First he marinaded them in a mixture of the following for about 2 hours.
- 1 TBS Coconut Aminos
- 1 C of apple cider vinegar
- 2 TBS sea salt, pepper to taste
- 2 TBS Chef Leo’s meat rub
- 2 C Water
He started the grill, Brandon uses a charcoal grill and he prefers to use wood charcoal. He let the grill heat up to about 275 degrees. Before he put the meat on the grill he rubbed them with some seasonings. One of them he glazed with honey and rubbed it Chef Leo’s Mesquite seasoning . (For honey, he just drizzled the top and brushed it in then sprinkled the top with a light seasoning.)
The second one he rubbed with Cayenne pepper and Chef Leo’s Mesquite seasoning. (Use as much seasoning as you like.)
He placed both roasts on the grill and allowed them to smoke and cook for about 50 minutes on each side. He basted them with the marinade after each flip.
When he pulled them off the grill, I sliced them into thin slices and served them warm with some fresh green beans and a little Dijon~Horseradish mustard. The meat had a wonderful smokey spice flavor to it and I can’t wait for leftovers tomorrow for lunch.
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Sweet Venison Steaks and Buttery String beans
Venison steaks are delicious and melty in your mouth as long as you know how to cook them! I have had some TERRIBLE steaks but I will tell you how to make them right. *You can use this on regular steaks as well* First, Pull …