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Venison Ham Recipe

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This recipe for Venison Ham, by , is from Harris Western Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Irene Robbins-Lytle, TX

Category:
Category:

Ingredients:  
Ingredients:  
Venison hindquarter roast
1/2 gallon buttermilk
sugar
salt
pepper
1 lb. sliced bacon
1 c. burgundy wine

Directions:
Directions:
Soak meat in buttermilk in refrigerator for 1-2 days. After soaking remove and dry thoroughly. Pierce meat all over with meat skewer; insert a few grains of sugar into holes. Salt and pepper meat to taste.
Place meat in a large browning bag. Cover meat inside of bag with strips of bacon. Add burgundy wine. Close bag according to directions and bake all night or day at 250.

 

 

 

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