St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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BARBECUED VENISON - MUSKOGEE CREEK/SEMINOLE STYLE: 

1 hindquarter, saddle or shoulder of a small deer 
quality cooking oil 
1 tbsp salt 
1 tbsp coarsely ground black pepper 
1 tsp paprika 
2 or three cloves garlic, minced 

combine salt, pepper & paprika; mix well and blend in the garlic. 
trim off excess fat and rub seasoning all over the meat. 

wrap seasoned meat in foil or heavy paper and place in fridge overnight to marinate. 

pre-heat grill with a cover to medium, spread coals to low heat, 
spray the rack with non-stick cooking spray or oil well. 

place meat on grill and lightly brown; brush genlty with oil, turn and brown the other 
side. continue brushing with oil and turning when dry or every 15 minutes or so until 
meat is firm (not hard). 
Meat thermometer in thick portion of meat or joint should register 120 - 125. 

Brush one more time, remove cover and let stand 15 minutes before carving. 

Cold left overs with a chutney will lead to gluttony. 

- pax - 
Andrew H. Auld; Lockport, NY 

From: "Andrew H. Auld" 
Date: Thu, 31 Aug 2000 
Subject: Re: Forever Young, Folk Music, etc...Now Recipes....