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#3 |
Gravy Boat Winnah.
![]() Join Date: Oct 2008
First Name: Pete
Location: my attorney has advised against giving this information to insane people
Posts: 5,326
Trading: (22)
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You could actually treat it like ham and brine it for a bit to cure, then, as Travis said, smoke it.
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#4 |
Ain't Never Gonna Leave
![]() Join Date: Oct 2008
First Name: Todd
Location: Northcentral woods of Wisconsin
Posts: 6,839
Trading: (51)
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Get some real maple syrup, not the Aunt Jemima stuff.
Dry the ham. Generously cover the ham with syrup and sprinkle very, by generously with cinnamon. Put in the fridge overnight. Dice a couple sour apples into 1/8" cubes. When ready to cook, do so either on the grill in a pan (best choice), but the oven works well set at 300 degrees. Now make sure the syrup and cinnamon mixture is thick, if not add more syrup - or even start a new mixture, now adding the diced apples and cook. Treat as beef in regard to cooking. Personally, we like it rare. A meat thermometer is a great tool at this time to get the center to the proper temp. Serve thinly sliced with the juices and apple chunks liberally drizzled over the sliced venison. I also like to adde cursed black walnuts or pecans to the apples and I the cooking. Each adds their own unique flavor. TOO MANY PEOPLE OVERCOOK VENISON THINKING IT NEEDS TO BE COOKED COMPLETELY AND THEN COMPLAIN It IS TOUGH. Peace of The Lord be with you.
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Todd__ "Smoke what you like, and enjoy it!" |
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#5 |
Guest
Posts: n/a
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I didn't even know there was such a thing as Venison Ham...
I learn all kinds of new things from you guys... Guess I need to buy my friend a box of 30-06 and tell him to get to work... ![]() |
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#8 |
Møøse bites can be nasty
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You can always drape slices of bacon over it to add some fat.
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. ![]() |
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