en to 400\u00b0F.
For the mashed potatoes, place garlic
Combine all ingredients and chill 8 hours or overnight.
Serve on Melba toast.
*For 8 to 12 pounds of venison, use 10 to 15 pounds of charcoal, 7 quarts of water and cook 10 to 14 hours; for 13 to 30 pounds of venison, use 15 to 20 pounds of charcoal, 8 quarts of water and cook 14 to 16 hours.
efrigerate and serve cold.
Venison gravy: cut bacon in small
Marinate roast in liquid smoke for 1 hour.
Take roast out of marinade and sprinkle pepper all over.
Then pat pepper into roast with your hand.
Wrap roast with several strips of smoked bacon. Prepare smoker to manufacturer's instructions.
When coals ash over, fill drip pan with water.
Liberally cover coals with hickory chunks.
Put roast on smoker and cook 1 1/2 hours per pound.
Better when served the next day.
ver the meat and refrigerate for 8 hours, or overnight.
Wash and trim venison of any fat or cartilage.
Make a paste of the other ingredients.
Make 1 inch deep slits in the meat 2 inches apart all over meat and stuff each slot with paste.
Wash venison carefully and trim any fat or cartilage.
Make small slits in meat with knife, about 2-inches apart and 1-inch deep, all over roast.
For Pulled Venison: Heat dutch oven with olive
For the Cranberry Sauce: Place all
otatoes over a low heat, for 6-8 minutes or until
nd bake in the oven for 20 minutes or following package
bsp sugar. Rub over venison then cover and chill overnight
ven to 300\u00b0F. Uncover venison and lightly brush surface. Roll
Cover with foil and roast for 30 mins until tender. Let
he venison in the wine, carrots, onion, bay leaf and juniper for
ogether then rub into the venison. Lay the bacon slices on
eat and leave to marinate for 1-2 hours.
Preheat
Put the venison on the griddle to sear for 2-3 minutes
otatoes in boiling, salted water for 15-20 minutes until tender