Barbecued Venison

  • 3 lbs cubed venison
  • water
  • 1 bay leaf
  • 4 whole cloves
  • salt and pepper
  • 1/4 green pepper, chopped
  • 1 medium onion, chopped
  • 1 tsp sugar
  • 1 tsp vinegar
  • 1 tsp prepared mustard
  • small bottle catsup
  1. Cover meat with water and add bay leaf and cloves. Simmer until fork tender.
  2. Drain and remove bay leaf and cloves. Add salt, pepper, chopped green pepper, onion, sugar, vinegar, mustard and catsup.
  3. Mix well and simmer for another half hour.





Recipe provided by Highbourne Deer Farm