Game Barbecue

Source: The New Texas Wild Game Cook Book

Classifications: Venison

Qty Measure Ingredient


Mix one third each: salt, pepper, chili powder

add garlic powder and onion powder, to taste

(keep in large shaker or jar with punctured top)

Instructions: Mix all the ingredients and keep in large shaker or jar with punctured top.

Sprinkle on thawed meat generously the night before. Let meat set at room temperature till time to cook.

Barbecue at low temperature. Keep meat away from coals, no direct heat. Oak, hickory or mesquite wood for smoke and flavor 8--12 hours.

Meat will gain a "varnish" that seals it. Use meat thermometer to determine doneness. It can be served rare.

Barbecued meat can be frozen. One to as many as six deer hams at once -- turkey -- even doves.



Background: Recipe by: The Reverend Richard E. McCabe, Austin

Copyright 1985

Serves: 0

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