Joined: Dec 12, 2005 Posts: 831 Location: Michigan
Posted: Tue Jan 13, 2009 4:46 pm Post subject: Smoked Venison
Place a leg of venison in a container or hefty bag and marinate for 2-4 days, turning daily.Marinate bacon overnight in it's marinade. Remove roast from refrigerator at least an hour before cooking. Season with seasoned salt and course ground black pepper. Wrap 1 lb. Bacon over the top of the Roast, and smoke 20/25 minutes per pound, or until tender. Do Not Overcook.
Venison Marinade: 1 cup Balsamic or wine vinegar, 1 cup olive oil, 2 oz. Worcestershire, 1/2 oz. Tabasco, 2 tbs. Season All, 1 to 2 chopped Jalapenos, 3 oz. Soy sauce.
Bacon Marinade: 2 oz. Wine Vinegar, 2 oz. Worcestershire, 4 or so dashes Tabasco.
This year we used this recipe on a pork shoulder in Deer Camp..
I've used it on Venison as well.
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