GlockTalk.com
Home Forums Classifieds Blogs Today's Posts Search Social Groups



  
SIGN-UP
Notices

Glock Talk
Welcome To The Glock Talk Forums.

 
  
Reply
 
Thread Tools Display Modes
Old 02-21-2004, 17:42   #1
Sixgun_Symphony
NRA4EVR
 
Sixgun_Symphony's Avatar
 
Join Date: Apr 2002
Location: USA
Posts: 9,287
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.
Sixgun_Symphony is offline   Reply With Quote

 
  
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump




All times are GMT -6. The time now is 20:01.




Homepage
FAQ
Forums
Calendar
Advertise
Gallery
GT Wiki
GT Blogs
Social Groups
Classifieds


Users Currently Online: 1,468
462 Members
1,006 Guests

Most users ever online: 2,244
Nov 11, 2013 at 16:42