Drunken Venison
Ingredients:
1 whole venison backstrap (can substitute beef or pork steaks)
1⁄2 cup Worcestershire sauce
1⁄4 cup soy sauce
1⁄4 red onion, sliced
2oz bourbon or whiskey
1 large orange or three mandarin oranges
1 can beer
2 tbsp BBQ rub * see recipe below
Directions:
Preheat smoker or grill to 325o
Trim venison, Place in shallow dish inside of chamber vacuum or marinate in refrigerator for 8 hours or over night
Add following ingredients to meat, making sure to cover
Use marinate function on your chamber vac, you can place all ingredients in to vacuum
seal bag and use a standard vacuum sealer as well. I prefer the force marinate function. I
run the function twice.
Place meat on grill and cook until your desired doneness has been achieved. Target temp for venison is 130º-140º or lower if you prefer.
Remove from grill and rest meat 10 minutes, pour a single shot of bourbon over meat
before serving and light for the added kick of bourbon without the alcohol
Enjoy.
Jeremiah Doughty
From Field To Plate
BBQ Rub
2 tbsp Garlic powder
2 tbsp Onions, dried
2 tbsp Black pepper
2 tbsp Brown sugar
1 tbsp Cayenne pepper
2 tbsp Chili powder
1/4 cup Paprika
1 tbsp Salt
2 tbsp Sugar
2 tbsp Cumin, ground
mix and keep in airtight container
