Smoked venison
Instructions:
1 bay leaf, 1 clove garlic, crushed, 1 cup beef bouillon, 1 medium onion, sliced, 1 teaspoon salt, 10 to 12 pound boned haunch of venison, 2 cups burgundy, 3 juniper berries (optional).
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. Enjoy Smoked venison!
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. Enjoy Smoked venison!