Photo: K8
Estimated Nutrition (whole recipe, rough)
303
Calories
33g
Protein
4g
Fat
28g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Venison | 100g cooked | 158 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 pounds lean venison (he uses the shoulder)
- 1/3 cup granulated sugar
- ¼ cup kosher salt
- 2 cups soy sauce
- 1 cup water
- 1 cup red wine
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- 2 tablespoons cayenne pepper (more if you want it extra spicy)
- 3 tablespoons of your favorite hot sauce (he uses tabasco)
Directions
1
Trim all fat from meat.
2
Slice meat in ½" slices.
3
Place venison in cool marinade and leave overnight.
4
Remove from brine and allow to air dry without rinsing.
5
Place mesquite chips in smoker and smoker venison for 16 hours.
Recipe sourced from
fandom