🫙 From the Spice Rack
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 t...
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Ingredients8 items
Ingredients
- 10to 12 pound boned haunch of venison
- 2cupburgundy
- 1cupbeef bouillon
- 1medium onion, sliced
- 1clovegarlic, crushed
- 1bay leaf
- 3juniper berries (optional)
- 1teaspoonsalt
Directions
- 1
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 b
- 2
Cover with marinade made from the wine, bouillon, onion, garlic, bay leaf, juniper berries and salt
- 3
Put in refrigerator for 24 hours
- 4
Remove meat
- 5
either tie or skewer in compact shape
- 6
Strain marinade and reserve
- 7
Place meat on rack of water-type smoker and cook for 1 hour per pound.