6
servings
1
water pan seasonings:
1
c white wine - dry
1
onion - medium, whole
1
bell pepper halved and peeled
1
garlic clove large, whole
2
tb parsley dried
1
ts dried mint crushed
6
drops peychaud's bitters or 3 drops angostura bitter
2
tb lea and perrins worcestershire, sauce
1
tb liquid smoke
Prepare
the smoker as you would for any other roast. Put the ingredients
listed
above in the water pan.
To
cook venison, it is important to remove the fat and membrane from the
meat.
I stick a knife in the meat, then push some peeled cloves of garlic
into
the slit. You can push whole fresh cayenne peppers and green onions
in
the slit also.
After
stuffing the slits you have made, sprinkle salt over the surface and
pat in. Do the same
with red cayenne pepper.