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How To Make Barbecue Baked Venison (Deer)

Updated on September 9, 2012

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4.4 stars from 5 ratings of this Barbecue Baked Venison recipe

Tasty BBQ Baked Venison Loin Ready To Eat!

Finished dish without the beans
Finished dish without the beans

Enjoy Barbecue Venison Without The BBQ Grill

This is a "manly" recipe! In other words, written by a man in man's terms. However, this does not detract from the ability of any woman to prepare this fantastic Barbecue Baked Venison recipe as well.

One of the many things that happens for those folks that go hunting is that they end up with those packages of deer meat in the freezer that seemingly accumulate over time. Of course even us men do know that we have to use up those packages before they become freezer burned!

Barbecuing is always a wonderful way of flavoring your venison. However, there are times that you can not fire up the barbecue grill because of the weather or simply that you don't own one at the present time. How does one satisfy that craving for some great barbecued venison? Well, this recipe answers that question. Using that wonderful device that is found in most kitchens around the world, the oven, you can make that barbecue dish without the barbecue grill!

If you have company over and a man is preparing this Barbecued Baked Venison recipe, then he can gather the other men around him and tell of his great adventure while hunting. He can mention long it took, the skill and dexterity along with wisdom that he used. The discussion can go into the type of hunting device he used as well. In my case it would be who gave me the venison to put in my freezer, as I don't hunt.

Cook Time

Prep time: 45 min
Cook time: 1 hour 5 min
Ready in: 1 hour 50 min
Yields: 4 to 8 servings depending on size


  • 3 to 4 cans cans of black beans
  • 1 3/4 cups barbecue sauce (use your favorite --- mine is Bull's Eye)
  • 1/2 cup coarsely chopped onion
  • 4 to 5 venison cuts (loin is always ideal)
  • 1- 8oz bag mozzarella cheese
  • Southern Flavor Deer & Wild Game Seasoning

Now for the how to!

  1. Start with at least three (3) cans of black beans. After opening the cans, pour them into a colander and rinse them off. By rinsing the beans, you take off any outside flavor that the packing company might have added.
  2. Add the 1 3/4 cups barbecue sauce to the rinsed black beans and mix evenly. Next add 1/2 cup coarsely chopped onion to the mixture. You can also add a clove of garlic or a diced green pepper if that's what your tastes are.
  3. Take the 4 or 5 cuts of venison (make them as even as possible) and liberally sprinkle Southern Flavor Deer & Wild Game Seasoning to all sides of each piece of meat.
  4. In a large skillet over medium/high heat, sear the meat to lock in the juices and flavor while the dish cooks in the oven. To sear the venison, you cook it on all sides just to the point where it changes color from red to grey/brown.
  5. In a large baking (a.k.a casserole) dish, spoon in an even layer of the black bean mixture to completely cover the bottom. Then, place the seared cuts of venison on top of mixture and space evenly apart, but not against the wall of the baking dish.
  6. Spoon out the remaining amount of the bean mixture over the top of the evenly spaced meat. Make sure the mixture gets between the meat and around the sides so that the meat is completely covered.
  7. Bake uncovered at 350 degrees F on the middle rack for one (1) hour.
  8. DON'T OVERCOOK - Real men do use the timer and oven mitts! Remove from oven after one (1) hour cooking time and turn off the oven.
  9. Evenly place grated mozzarella cheese on top of your barbecue venison. Put baking dish back into the oven that you just turned off, and let the cheese melt for five to seven minutes.

Your Barbecue Baked Venison is ready to serve!

You can also make this with any other wild game or pork, beef, or chicken.


Submit a Comment
  • Dale Hyde profile imageAUTHOR

    Dale Hyde 

    4 years ago from Tropical Paradise on Planet X

    Hope that you do enjoy it. :) I do not hunt in the area that I am at, metro Houston and such. Too tied down to work to make a trip out and spend the night. I remember when I had an endless supply of deer meat whilst living in Tennessee, not because I hunted, but because there is a lot of trading and bartering going on up there in the hills, and my freezer always had some deer meat in it and that is when I used this recipe. :)

  • Country-Sunshine profile image

    Country Sunshine 

    4 years ago from Texas

    Deer season started on the 1st, so I should have deer meat in my freezer before long. I've never tried cooking venison this way, so I'm looking forward to trying your recipe.

  • Dale Hyde profile imageAUTHOR

    Dale Hyde 

    5 years ago from Tropical Paradise on Planet X

    I don't know if a person can purchase venison locally or not! I never have tried! Thanks for stopping by. :)

  • WiccanSage profile image

    Mackenzie Sage Wright 

    5 years ago

    I grew up in NYC and no one I knew hunted or anything... so I had never tried venison until I was an adult and ate venison chili. Now recently I enjoyed venison sausage at the Epcot Food & Wine festival and remembered how delicious it was... I wonder if there's anywhere I can get affordable venison now where I live (I still don't know any hunters, lol). These look great.

  • Dale Hyde profile imageAUTHOR

    Dale Hyde 

    6 years ago from Tropical Paradise on Planet X

    Sounds wonderful Warwick! I am envious! :) Thanks for dropping by, reading and commenting!

  • WarwickWyatt profile image


    6 years ago from Hertfordshire, England, UK

    Hey Dale, It's nearly BBQ season in England so i'll be trying your recipe soon, we have a great organic farm up the road that I use for meat everynow and then so will get a good quality bit of venison! :-)

  • Dale Hyde profile imageAUTHOR

    Dale Hyde 

    6 years ago from Tropical Paradise on Planet X

    That sounds wonderful clairemy! Thanks for stopping by, reading and commenting! :)

  • clairemy profile image


    6 years ago

    Delicious, and I have copied it down and will try to do your recipe justice.


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