Description Edit

Purchased from the Rosenthal Estate in Montgomery, Alabama in 1989. Notation on card indicates this is a World War II recipe, exact date unknown. My uncle makes this recipe every year after Deer hunting and he gets rave reviews.

Ingredients Edit

Directions Edit

  1. Trim all fat from meat.
  2. Slice meat in ½" slices.
  3. Place venison in cool marinade and leave overnight.
  4. Remove from brine and allow to air dry without rinsing.
  5. Place mesquite chips in smoker and smoker venison for 16 hours.

Contributed by Edit

Cat's Recipes Y-Group

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