SWEDE PRAIRIE BAKED VENISON
(by Jon Alness, Zumbro, MN)
1 ½ - 2 lbs venison ½ inch thick (Chops or Steaks) per SPORT
16 oz bottle Rosco’s barbecue sauce (famous in southern Minnesota)
or you own favorite barbecue sauce
Following the morning duck hunt, approximately 9 AM, stack the venison
in one pan not on top of each other but staggered so that about 1/2 of
each piece is exposed. This facilitates cooking and absorption of the
sauce. Liberally apply the barbecue sauce over the top layer ( ½ - ¾ bottle).
Seal pots(s) and the oven lid. Place the oven in the sun facing south
(without reflectors). Load shotguns and every one, cook included set
out for a delightful afternoon hunting. After 5 ½ - 6 hours, feast
on the most flavorful and tender venison you’ve ever eaten.