01-20-2004, 11:12 PM
[font "verdana, arial, helvetica"][size 2]4-5 LB VENISON ROAST
4 CUPS WATER
1 CUP PICKLING SALT
1 TB PICKLING SPICE MIX
OPT- 1 ONION
PLACE ALL THE INGREDIENTS EXCEPT THE VENISON IN A LARGE NON METALLIC CONTAINER, I DO IT RIGHT IN MY CROCKPOT WHICH I COOK IT IN LATER. MIX WELL AND ADD VENISON.
LET MARINADE IN THE REFRIGERATOR FOR 48 HOURS.
TURN AT LEAST ONCE. REMOVE VENISON AND DUMP MARINADE. FILL CROCKPOT WITH FRESH COOL WATER , PUT VENISON IN AND COOK 6-8 HOURS, UNTIL TENDER[/size][/font]
[signature]
4 CUPS WATER
1 CUP PICKLING SALT
1 TB PICKLING SPICE MIX
OPT- 1 ONION
PLACE ALL THE INGREDIENTS EXCEPT THE VENISON IN A LARGE NON METALLIC CONTAINER, I DO IT RIGHT IN MY CROCKPOT WHICH I COOK IT IN LATER. MIX WELL AND ADD VENISON.
LET MARINADE IN THE REFRIGERATOR FOR 48 HOURS.
TURN AT LEAST ONCE. REMOVE VENISON AND DUMP MARINADE. FILL CROCKPOT WITH FRESH COOL WATER , PUT VENISON IN AND COOK 6-8 HOURS, UNTIL TENDER[/size][/font]
[signature]