Wild game BBQ is what Independence day was made for.
The Fourth of July is a holiday for launching fireworks and breaking out the barbecue dishes. Don’t worry, you don’t need a grill for it to be considered BBQ, it’s all in the sauce!
This year, make the holiday extra special by cooking up heaping helpings of the game you caught over the last year.
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Crock Pot BBQ Venison
Adapted from About.com
- 3 lbs. boneless venison, cut in 1-inch cubes
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 1 cup water
- 2 teaspoons instant beef bouillon or equivalent base
- 1 (10 3/4 oz.) can tomato soup
- 1/4 cup Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- 1 teaspoon thyme
- 1 tablespoon. paprika
- 2 tablespoons brown sugar
- 6 burger buns
- Trim excess fat from the meat and place in slow cooker.
- Add onion, green pepper and 1 cup water, along with the beef bouillon.
- Cover and cook on low for 8 to 10 hours, until meat is well done and shreds easily.
- Pour liquids into a saucepan and boil until reduced to about 1/2 cup.
- Add the reduced liquid back to the slow cooker along with the remaining ingredients; stir to mix.
- Cover and cook on low for an additional hour, stirring occasionally.
- Spoon over toasted buns and serve.
BBQ Duck or Goose Sandwiches
Adapted from ducks.org
- 6-8 large duck or goose breasts, skin removed
- 3 tablespoons lemon pepper seasoning
- 2 tablespoons olive oil
- 1 medium onion, sliced into thin rings
- 1 1/2 cups beef broth
- 1/2 cup barbecue sauce
- 6 burger buns
- 1 1/2 cups prepared coleslaw
- Rub meat with lemon pepper seasoning.
- Heat olive oil in a large skillet and brown meat evenly on both sides.
- Transfer to a lightly greased baking dish and toss with onion.
- Pour beef broth over, cover and place in a 375 degree oven for 1½ hours.
- Remove from oven and check for doneness. Meat should pull apart easily.
- If not, return to the oven and bake for 30 minutes more, adding more broth if necessary.
- Allow meat to cool and shred with a knife or fork.
- Return shredded meat to baking dish, toss with barbecue sauce, cover and heat for 20 minutes.
- To make sandwiches, place a portion of the shredded meat on the bottom of the bun. Top with coleslaw and serve.
Adapted from GeorgiaPellegrini.com
- 2 pounds of alligator steak, cut into cubes large enough to sit on top of grill grates
- 1/2 cup olive oil
- 1/2 cup white wine vinegar
- 1 teaspoon red pepper flakes
- 2 tablespoons salt
- 2 tablespoons Worcestershire sauce
- 1/4 cup light brown sugar
- Combine ingredients in a large bowl and stir well.
- Cover with plastic wrap and refrigerate for at least one hour.
- Lay the pieces of alligator meat on a low heat grill and close the lid.
- Turn the pieces over after , until they are cooked through.
- Transfer to a platter and serve with toothpicks and barbecue sauce drizzled over the top.
What do you plan on cooking for the Fourth of July? Let us know if you’re going to try one of these!
Featured image via GeorgiaPellegrini.com