Quick Dick McDick's Rhubar-BBQ Sauce with Pea Salad and a Venison Prairie Pull
Rated 3.2 stars by 5 users
Category
BBQ
Servings
6-8
Ingredients
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1 onion, chopped
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3 cloves garlic, minced or chopped
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3/4 cup bourbon
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1/2 cup tomato paste
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1 1/2 cups ketchup
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1/3 cup apple cider vinegar
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2 tbsp liquid smoke (such as Woodland Hickory)
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1/4 cup worcestershire sauce
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1/2 cup brown sugar
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2 cups chopped rhubarb
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1 tsp Be a Kitchen Hero Burnt Canoe Steak Seasoning (www.beakitchenhero.com)
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3 cups whole dried yellow peas
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1 cup quinoa
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3 cups chicken stock
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798 ml can diced tomatoes
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1 onion, chopped
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3 cloves garlic, minced
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2 tbsp chili powder
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2 tsp chili flakes
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Lime juice, to taste
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5 lbs venison backstrap, or other cut
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1/2 cup soy sauce
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2 tbsp worcestershire sauce
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1 tbsp dry mustard
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Dash of tabasco
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2 cloves pressed garlic
Rhubar-BBQ Sauce
Pea Salad (can serve hot or cold)
Venison Marinade
Directions
Rhubar-BBQ Sauce: In saucepan, saute the minced onion/garlic, chopped rhubarb. Add the bourbon and cook until onions are translucent and rhubarb softens. Add remaining ingredients to saucepan and bring to boil for 5 mins, then simmer for about 30 min. Cool overnight and blend into a smooth consistency.
Pea Salad: Sauté onions garlic chilli powder and chilli flakes until fragrant. Add chicken stock and peas. Cook on high pressure for 45 minutes. Release pressure and add tomatoes and quinoa. Stir lightly replace lid and cook on high pressure for another five-10 minutes. Release pressure stir and refrigerate. Add lime juice to taste before eating.
Venison Marinade: Combine ingredients in a ziplock bag. Add venison and refrigerate overnight. Remove meat from marinade and smoke venison 1 hour on cold smoke. Place the meat in a pan and add leftover marinade, 1 cup of BBQ sauce along with 1/2 can of beer. Cover and smoke at 200°F until internal temp is at 185°F. Pull, add BBQ sauce and cooked juice to acquire desired consistency. Return to smoker for 30 min and enjoy!