Скачать или смотреть Smoked VENISON DENVER LEG on the Masterbuilt | How to Smoke Venison

Fire up your smokers, we got ourselves a Venison Denver Leg! This is a deboned deer hind leg that includes the rump, top/bottom round, and knuckle. There are a million and one ways you can cook venison and this is how I like to smoke the cuts from the leg. Crack open a couple brewskis and have yourself a damn fine feast!

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INSTRUCTIONS:
-Salt and pepper the cuts of your leg to your liking
-Put your leg in a mixing bowl and add the following:
-2 TBSP minced garlic
-2 TBSP thyme
-1/2 lemon juice
-1/4 cup olive oil
-1 cup/glass of cabernet sovereign red wine
-Rinds from 1 medium sized orange

-Mix together the ingredients and marinade in fridge for 2hrs (or longer if you so please)
-Get your smoker to 225f
-Use your choice of wood, im mixing pecan and cherry throughout the smoke
Smoke until an internal temp of 130f you can go longer if you want it more "done" but I wouldn't recommend going past 140f
-Feel free to move to the grill and sear at this point!
-EAT!!!



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