Smoked Venison

Discussion in 'Food and nutrition' started by Kathleen Macleo, Feb 18, 2004.

  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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