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Smoked Venison

Discussion in 'Food Forum' started by Sixgun_Symphony, Feb 21, 2004.


  1. Sixgun_Symphony

    Sixgun_Symphony
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    NRA4EVR

    Joined:
    Apr 16, 2002
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    Location:
    USA
    Smoked Venison:


    10 to 12 pound boned haunch of venison
    2 cups burgundy
    1 cup beef bouillon
    1 medium onion, sliced
    1 clove garlic, crushed
    1 bay leaf
    3 juniper berries (optional)
    1 teaspoon salt

    Place meat in a large bowl. Cover with marinade made
    from the wine, bouillon, onion, garlic, bay leaf,
    juniper berries and salt. Put in refrigerator for 24
    hours.

    Remove meat; either tie or skewer in compact shape.
    Strain marinade and reserve. Place meat on rack of
    water-type smoker and cook for 1 hour per pound.




    Recipe from Chris at Yahoo discussion group Smoke & Grill.
     
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