DH brought home some venison ham a customer made. It looked more like corned beef, but tasted just like ham. It was really good. It was very lean and moist.
I told him he HAD to get the recipe. The fellow told him the venison roast was brined, then cooked in the oven at 320' for 3 hours in a turkey bag filled with gingerale.
He could not give me the recipe, as the local butcher did it and then let him cook it and slice it.
It had a slightly smoky, slightly salty, slightly sweet, but just perfect flavor.
Has anyone done this? Can anyone share?
I am thinking water, lots of salt, some syrup, some liquid smoke, some spices. HELP!
Venison Ham
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