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Categories Lamb Leg of Venison
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Leg of Venison
Description:Deboned haunch of venison
Ingredients:
Kosher Salt
Cracked Black pepper
Onion
Fresh Rosemary
Fresh garlic
Instructions:Trim any silver skin off of deboned leg roast.
Lay it open and flat

coat with olive oil with crushed garlic
sprinkle on kosher salt and cracked pepper
layer onions on one half, fold in half and tie with butchers string
place more onion slices under string as you can.
place a couple of sprigs of rosemary under strings

smoke for 2 hours on low w/ hickory and a little apple wood, till internal temperature is 135...

Wrap in foil and let rest 15 minutes before slicing...

Notes:Use a haunch from a Doe for best results...
Number Of Servings:Source:
Vegetarian:NoTime To Prepare:
Date:Tue 08 Mar 2005 18:24:08 UTCViewed:4341 times
Author:David SuteraEmail:eusdasu@am1.ericsson.se
Rating:No votes

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