K
Kathleen Macleo
Guest
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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Only recipes and recipe requests are accepted for posting.
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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.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/