Bon Appétit GAME & FOWL  -  MAIN COURSE
RECIPE NAME:  SMOKED VENISON WITH ONIONÉWINE SOUP 
RECIPE BY: Chuck, Dennard, USA
SERVING SIZE: 4 to 6
PREPARATION TIME: 15 to 17 hours
 INGREDIENTS:
- - Use hind quarter roast although any roast would work. -
5 tablespoons chili powder -
5 tablespoons paprika -
1 teaspoon garlic powder -
1 teaspoon onion powder -
1/2 teaspoon cumin -
1/4 teaspoon basil -
- - - -
4 cans french onion soup -
2 cans water -
1 8 ounces package mushrooms halved
2 - white onions -
1 cup burgundy wine -
6 - potatoes unpeeled - nuke for 10 minutes before putting them in, make sure to poke them.
 
DIRECTIONS:
  •  Mix first 6 ingredients together than vigorously rub into exterior of meat.
  • Smoke meat for approximately 8 hours. ( I started off with White Oak than switched to Hickory for the remaining time.)
  • Put the roast into a large soup kettle as that's about the only thing large enough to hold it and add the rest of the ingredients.
  • Put into oven at approx. 250F for 6 hours.
  • Take roast and potatoes out and put on meat platter. Serve remaining soup in bowls with hot biscuits and butter.
Notes:

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