Smoked Venison
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| smoked venison: |
| |
| 10 to 12 lb. | boned haunch of venison |
| 2 cup | burgundy |
| 1 cup | beef bouillon |
| 1 medium | onion, sliced |
| 1 clove | garlic, crushed |
| 1 | bay leaf |
| 3 | juniper berries (optional) |
| 1 tsp | 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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| (ID: 8737) Mirror: rec.food.recipes: Wed, Feb 18, 2004 |