Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Smoked Venison Leg |
Meat-1004 |
| Ingredients |
|
| 1 gallon |
water |
| 1 cup |
salt |
| 1/2 cup |
soy sauce |
| 1/2 cup |
brown sugar |
| 1 |
whole venison leg, bottom round or sirloin butt |
| 1/4 cup |
brown sugar |
| 1/2 cup |
paprika |
| 2 tablespoons |
dried thyme leaves |
| 2 tablespoons |
dried oregano leaves |
| 2 tablespoons |
dried basil leaves |
| 2 tablespoons |
ground cumin |
| 1 tablespoon |
coriander |
| 1 tablespoon |
black pepper |
| 1 tablespoon |
salt |
| 1 tablespoon |
garlic powder |
| 1/4 to 1/2 cup |
olive oil |
| |
| Preparation |
|
Combine water, salt, soy sauce and sugar, stirring until salt
is dissolved.
Immerse venison leg in liquid and refrigerate 24 to 48 hours.
Depending on the size of
the leg this mixture may need to be doubled.
Combine all remaining ingredients except olive oil. Remove venison
from liquid; pat
dry. Rub roast with olive oil then with spice mixture applying
as much as possible to
make a thick coating.
Prepare smoker with hickory or other hard wood. Smoke slowly
for 2-4 hours depending
on size of roast. Cook until medium rare. Remove from smoker
and slice thin.
Serve with mustard, horseradish sauce or chutney.
Yield
10-12 servings |
|
Look for "Fresh from Florida" ingredients at your grocery store. |
