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In TEXAS, we like to do everything BIG. I want to let you in on a small BBQ secret. We use mesquite wood. Venison may be one of the oldest BBQ'ed around here. Although the deer in Pennsylvania look like moose to us, and the Pennsylvanians think our deer look like little dogs. LOL. We enjoy the hunt, chopping the wood, then mixing up a good sauce to slop on the meat and cooking it. Here I will give you the recipe my dad used to BBQ his deer meat on the grill.

One can of Shiner Bock Beer
One garden fresh tomato sent to the blender and blended
4 dashes of hot sauce
Salt & Pepper to taste
Onion blended (not pureed)
Juice from one lime or lemon (we used lime juice)
1 Tablespoon of Cilantro
2 Tablespoons of chili powder
2 cloves garlic minced (we use a Scandinavian garlic grater)
1 teaspoon of paprika

Mix everything together on the grill in an open pot and bring to a boil. Let it cool and while your deer meat (or what ever meat you choose) is slowly grilling, slop some of this mess on the top of the meat, flipping it once in a while, and slop the other sides and repeat occasionally until meat is cooked. The best thing to do with venison, is to BBQ it slowly. While BBQ'ing, stand by an open fire, with your best buddies, and drink your favorite brew while waiting for your food to finish.

Learn more about this author, Grace Olivia Nordberg.
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