Thread: Bbq venison roast

@Chelsea So l am taking it you do not want to use the oven at all ? In which case you are better off instead of trying to butterfly it ,which will still be a long slow cook best done in a oven , do what we use to do in Elk Camp & just cutting the rump into nice steaks & marinating them ,then quick seared on the BBQ, it is bloody delicious & it is the marinade l recommend if you have a bit of Gamey meat as it works perfectly to neutralize the Gamey taste while still leaving a great juicy bit of Venison .

Works really good in a Venison or Goat Tossed salad ,with a asian type slant ,as well & is quick & easy once prep is done & the marinade means the meat is juicy & tender ,people at parties who rave on about how they hate Game ,love this when they do not know what they are eating .

Elk Camp Marinade

As with any of our Camp recipes just add or Subtract to your own taste ,we like spicy so will always lean that way


1/2 or more of a fresh lime preferably or lemon if all you got juiced. Note stuff in squeeze bottle is fine if all you got just add a bit more .

!/4 cup Worcestershire sauce

2 tablespoons soy sauce

1 small onion fine diced

1/2 a red Capsicum fine diced

1 teaspoon of English Mustard Or mustard powder if all you got or jarred mustard of choice


1 teaspoon thyme or mixed herbs to taste


1/2 to 1 teaspoon of salt to taste



1/2 to 1 teaspoon ground black pepper to taste


11/2 teaspoon minced garlic or to taste


3 or more dashes of Sweet Chilli Sauce or Tabasco to taste

Get a large bowl mix all the ingredients well & then add your Venison steaks ,air tight cover in fridge & let Marinade for as long as you can ,the better it will be , overnight is good .Make sure marinade is reaching all bits of steak so given them a occasional turn or if you placed in a HD Zip lock bag a simple shake when ever you are grabbing a drink etc from the fridge .

I actually take this on Jet Boat Hunt trips or fly in trips , in zip lock bags ,marinated over night & then have on BBQ plate on the river bank .. PRIMO

I BBQ venison on a really hot plate with loads of butter ,steaks are cooked when it FIRST starts turning from Pink to Grey ,the marinade makes sure the venison is juicy & not dried out ie tough .

Hope it helps