General fitness, health and nutrition · Public discussion

Smoked Venison

Started by Kathleen Macleo · · Last activity · 1 post · 401 views

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General fitness, health and nutrition
Published
18 February 2004
Last activity
18 February 2004
Original author
Kathleen Macleo
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1
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  1. Original post
    Kathleen Macleo
    Archived post
    #1

    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.

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