Recipe for Smoked Venison from the Wild Game section.
Smoked Venison10 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.
We hope you enjoy your freshly made Smoked Venison. This recipe came from Wild Game's, if you'd liked this recipe, there may be many others you'll find delicious as well.
|
