Category: Venison

Shotgun Schaefer and Larry go over the property techniques to get the perfect grilled version using their Big Green Egg!

This video shares how I prepare a venison back strap as deer steaks to marinade and grill. They are delicious, juicy, and will have you coming back for

Venison Hind Quarter Roast on the GrillDome his 4 or 5 pound roast was brined for 24 hours and injected, then slow smoked for 9 hours. The result?

Smoked Venison Roast here is the marinade recipe: 3/4 cup Worcestershire Sauce 1/2 cup red wine 1/2 cup balsamic 3 tablespoons of your favorite BBQ rub Source: Cooking

Venison Roast Source:BBQ Pit Boys

Smoked BBQ Deer Hind Quarter (Venison) “Texas Style” This is my Smoked Deer Hind Quarter cooked on my Lone Star Grillz Vertical Insulated Smoker. Source: K- Ray  

Venison Roast Recipe Hunting season makes for some good eating at the Pit for sure. The next time you need a game recipe, check out this barbecue “low

Stuffed Venison Backstrap Ingredients: – 1-2 Whole Venison Backstraps (loin) – 8oz Cream Cheese – 8oz Baby Portabella Mushrooms chopped – ¼ cup Crumbled Bacon (about 6 slices)