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Venison Barbecue Sundae

All Photos by Brad Smith

Here’s a venison barbecue recipe that might become your new guilty pleasure. 

Venison is a staple when it comes to meat in our house. On a normal year, I will harvest one buck and one doe. So when venison is all you eat, a time comes when you have to get creative. This recipe is a hodgepodge of other classic dinner favorites that come together in a venison barbecue sundae of sorts.

Sweet potatoes, macaroni and cheese, baked beans, braised venison, and of course your favorite barbecue sauce, all come together stacked high on top of each other, smothered in ranch sauce, to create this amazing recipe. Do yourself a favor, and don’t knock it until you try it.

Venison Barbecue Sundae

1 large venison roast

1 large chopped onion

1/4 cup soy sauce

1/2 cup Worcestershire sauce

garlic cloves chopped

1 12oz can of beef broth

1 box of macaroni and cheese

1 large can of baked beans

Several large sweet potatoes

salt and pepper to taste

To get this recipe started, begin by searing all sides of the venison roast inside a braising pot. If you don’t own a braising pot, combine all the liquids, onions, and garlic inside a Crock-pot and cook for four to five hours until the venison is done. If you do own a braising pot, good for you.


After all sides are seared, remove the venison and add in a little butter to the still-hot braising pot. Sauté the chopped onion. Once the onions run clear, add several cloves of diced garlic to your taste. Now, add in the soy, Worcestershire sauce, can of beef broth, and bring it all to a boil. Add the venison back in with enough liquid that half of the roast is covered in liquid. Place all this in the oven to braise with the lid on for four hours at 300 degrees. Flip the roast after every hour.

When the venison roast is finished, remove it from the pot and use two forks to separate the meat into long thin strands. Place the pot back on the stove top and turn the heat to high. Reduce the liquid still in the braising pot down to about a cup of total liquid. The liquid will also begin to thicken up as it reduced.


Once reduced down to about total cup of liquid, add the shredded venison back in the pot along with one to two cups of your favorite barbecue sauce. Stir this together well, making sure everything is coated, and place it all back in the oven with the lid until everything else is finished.


To create the rest of this venison barbecue sundae, slice several sweet potatoes into long slender french fries, as seen in the picture. Salt and pepper both sides of the sweet potato fries and place them in the oven on a cookie sheet to bake for about twenty minutes, or until done.


Finish the rest of the sundae ingredients by following the directions on a box of macaroni and cheese, as well as add a can of your favorite baked beans.

Now that everything is finished, make your plate by layering all of the above ingredients, with the venison on top, covered in ranch dressing.



Just remember this when you find yourself craving a guilty treat on a lazy Sunday afternoon.


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Venison Barbecue Sundae