2-1/2 lbs. Ground Venison
1 cup water
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. mustard seed
2 tbsp. liquid smoke
3 tbsp. Morton's Tender Quick salt
Combine all the ingredients and form the mixture into two 8-inch long rolls.
Wrap in foil with the shiny side next to the meat. Refrigerate for 24 hours.
Pierce the foil in several places on the bottom side of the roll with a toothpick.
Place the rolls on the oven rack over a pan containing 1/2 cup water. Bake at 225 degrees for about 2 hours.
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