Yield: 1 servings
5 lb venison roast
1 1/2 c sugar
1 ts brown sugar
15 ts salt
1 oz liquid smoke
2 ts garlic
3 ts seasoning salt
1 ts black pepper
Serves several people.
Cut venison 1 to 2 inches wide and 1/4-inch thick, 6 to 10 inches long. Put
in large mixing bowl and add sugar a little at a time. Be sure to mix
well. Mix brown sugar and all other spices and mix all together. Put in
refrigerator approximately 6 to 8 hours. Take out and put in oven on
racks, lightly pepper. Cook at a maximum of 150F until completely dry,
approximately 8 hours.
![Reblog this post [with Zemanta]](http://img.zemanta.com/reblog_e.png?x-id=3dc9af13-5ba3-4e8e-a802-ae85e9bab1fd)
2 comments:
Venison is a leaner type of meat than many others are although it does have a pungent flavor. If you feel like the meat may be a bit too tough, you can always tenderize it. You can do this by marinating the meat or beating it with a meat cleaver. Venison is meat from the deer, and these days it is much more common as there are deer farms which will deliver venison in refrigerated vehicles to your door.
I love it when folks get together and share thoughts. Great website, stick with it!
Post a Comment