Saturday, February 5, 2011

Bar-B-Q Venison

2 lb. venison, cubed
1/2 lb. bacon, cooked crisp and crumbled
2 cloves garlic, minced
1 c. onion, chopped fine
1 c. ketchup
1/2. c. red wine vinegar
1/4 c. Worcestershire sauce

Cook bacon until crisp, crumble and set aside.
Reserve drippings, brown venison in it.
Add rest of ingredients to pan and simmer 1 hour.
Serve over rice.

We've tried this one and it's very good.  Found it in the Peace Lutheran Centennial Cookbook 2005.

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