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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut venison into 1-inch cubes. | 2. In the bottom of a Dutch oven (or large frying pan), cook bacon until crisp. | 3. Remove bacon, crumble, and set aside. | 4. In a bowl or other container, mix all ingredients except venison and rice. | 5. Salt and pepper to taste (or try 1 tablespoon of salt and one-eighth teaspoon pepper). | 6. Drain venison and brown it in bacon drippings. | 7. Pour off dripping and liquid. | 8. Add bowlful of ingredients to venison. | 9. Stir well. | 10. Cover tightly and simmer about 1 hour, or until meat is tender. | 11. Stir occasionally. | 12. Cook rice. | 13. Serve barbecued venison on rice. | 14. Serves 7 or 8 Comment: Tough meat should be marinaded overnight. | 15. The early settlers used ordinary milk. | 16. Simply put the meat in a suitable container, cover it with milk, and refrigerate for 15 hours or so. | 17. You may prefer it to other marinades because it doesn't flavor the meat. | 18. Or, use your favorite marinade. | 19. This recipe can also be used for other game, domestic meat, and fowl. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
venison deer	3	lbs	boneless	-	-	-	-
bacon	1	lb	sliced	1891.4824	5.806	57.2434	180.03099999999998
red onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
ketchup	1	cup		-	-	-	-
red wine vinegar	1/2	cup		22.705	0.3226	0.0478	0.0
worcestershire sauce	1/4	cup		53.625	13.3788	0.0	0.0
dark brown sugar	1/4	cup		-	-	-	-
yellow rice				-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.