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Sixgun_Symphony 02-21-2004 17:42

Smoked Venison
 
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.




Recipe from Chris at Yahoo discussion group Smoke & Grill.


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