Anonymous Tue May 23 19:31:26 2006

4 pounds venison roast -- boneless

1 cup sugar

1 cup salt

1 cup burgundy wine

1 tablespoon Worcestershire sauce

3 bay leaves

2 teaspoons garlic pepper

1 teaspoon dry marjoram leaves

1 teaspoon chili powder

Try this recipe for BBQ'd venison. The wine is used to add flavor and also tenderize the

meat. If you need to tie the roast to keep it together, then do that. I always do. Mix the brine

ingredients in a NON-METAL container, add the meat, the keep in the fridge for up to 48

hours. You need to turn it over several times during the marinating period. After 48 hours

drain the brine, pat dry with paper towels, and air-dry for 2 hours. Smoke in the pit 4-5

hours. Posted to the BBQ List on July 16, 1998 by Mark Qualman