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Leg of Venison

David SuteraDavid Sutera Posts: 1
edited 9:06AM in Lamb
• Kosher Salt
• Cracked Black pepper
• Onion
• Fresh Rosemary
• Fresh garlic

InstructionsTrim any silver skin off of deboned leg roast.
Lay it open and flatcoat with olive oil with crushed garlic
sprinkle on kosher salt and cracked pepper
layer onions on one half, fold in half and tie with butchers string
place more onion slices under string as you can.
place a couple of sprigs of rosemary under strings
smoke for 2 hours on low w/ hickory and a little apple wood, till internal temperature is 135...Wrap in foil and let rest 15 minutes before slicing...NotesUse a haunch from a Doe for best results...Number of Servings: Time to Prepare:
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