Goose
Well-known Member
Once upon a time an insurance company I worked for came out with a company recipe book. I wrote the following mainly to harass the gal that was putting the book together, and she included it in the book.
Wonder if it would work?
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Barbecued Venison
Ingredients, material, and tools:
One medium to large deer
One pickup load of firewood
Chain saw
Shovel
Large hunting knife
Skinning knife
One sledge hammer
One 1½” black water pipe 10 to 12 feet long
Baling wire
One heavy plastic tarp
Several assistants
One or more cases of beer
Assorted spices
Shoot and field dress one medium to large deer. Hang up in a suitable tree to cool.
While the deer is cooling, make the following preparations:
Locate 2 small tree trunks, approximately 3” in diameter, each with a fork in the trunk. Trim with chain saw so that the result is two 5 foot long uprights each with a “Y” at the top and a point at the bottom.
Dig shallow hole, approximately 3 feet by 8 feet by 1 foot deep. With the dirt excavated from the hole, form a berm around the outer edge of the hole. It is desirable that this hole be adjacent to, or in the near vicinity of, a sturdy picnic table.
Using the sledge hammer, drive one of the uprights into the ground on each end of the hole, with the “Y” in the top aligned with the opposite end of the hole. Care must be taken not to split the “Y”. This is best accomplished by laying a piece of firewood in the “Y” and striking the wood with the hammer. It is desirable to hold the piece of firewood by the end, so as not to strike one’s hand instead of the firewood. Drive the uprights approximately 1 to 1½ feet into the ground.
Fill the hole with firewood and ignite. It is important to use well cured hardwood such as oak or elm.
While the fire is burning down to hot coals, skin the deer. While doing so, sever the head at the neck, and all four legs at the center joint. Discard. Coyotes will finish disposing of the head and legs within a few days. Add more firewood as needed.
Lay the tarp on the picnic table. Lay the deer on the tarp. Position the pipe through the body of the deer. A suitable hole may have to be cut in the neck area to allow the pipe to pass through. The body of the deer may need to be attached to the pipe. Baling wire works well for this. With an assistant lifting the other end of the pipe, lay the pipe in the “Y”s at the top of the uprights, with the deer suspended over the fire. Replenish the wood on the fire as needed. Attach a pair of vise grip pliers to one end of the pipe to provide a handle to rotate the pipe, and thus rotate the deer over the fire. While the deer is cooking, rotate the pipe a quarter of a turn every fifteen minutes.
Care must be taken not to cook the deer too fast. Ideally, cooking time will be about 4 hours. As this is hot work, the attendants must avoid dehydration by consuming an appropriate quantity of suitable liquid throughout the entire procedure.
When the deer is done, lay the deer on the tarp on the picnic table. Carve into suitable portions and distribute to attendees.
Season to taste.
Serves 30 to 40.
Wonder if it would work?
**************
Barbecued Venison
Ingredients, material, and tools:
One medium to large deer
One pickup load of firewood
Chain saw
Shovel
Large hunting knife
Skinning knife
One sledge hammer
One 1½” black water pipe 10 to 12 feet long
Baling wire
One heavy plastic tarp
Several assistants
One or more cases of beer
Assorted spices
Shoot and field dress one medium to large deer. Hang up in a suitable tree to cool.
While the deer is cooling, make the following preparations:
Locate 2 small tree trunks, approximately 3” in diameter, each with a fork in the trunk. Trim with chain saw so that the result is two 5 foot long uprights each with a “Y” at the top and a point at the bottom.
Dig shallow hole, approximately 3 feet by 8 feet by 1 foot deep. With the dirt excavated from the hole, form a berm around the outer edge of the hole. It is desirable that this hole be adjacent to, or in the near vicinity of, a sturdy picnic table.
Using the sledge hammer, drive one of the uprights into the ground on each end of the hole, with the “Y” in the top aligned with the opposite end of the hole. Care must be taken not to split the “Y”. This is best accomplished by laying a piece of firewood in the “Y” and striking the wood with the hammer. It is desirable to hold the piece of firewood by the end, so as not to strike one’s hand instead of the firewood. Drive the uprights approximately 1 to 1½ feet into the ground.
Fill the hole with firewood and ignite. It is important to use well cured hardwood such as oak or elm.
While the fire is burning down to hot coals, skin the deer. While doing so, sever the head at the neck, and all four legs at the center joint. Discard. Coyotes will finish disposing of the head and legs within a few days. Add more firewood as needed.
Lay the tarp on the picnic table. Lay the deer on the tarp. Position the pipe through the body of the deer. A suitable hole may have to be cut in the neck area to allow the pipe to pass through. The body of the deer may need to be attached to the pipe. Baling wire works well for this. With an assistant lifting the other end of the pipe, lay the pipe in the “Y”s at the top of the uprights, with the deer suspended over the fire. Replenish the wood on the fire as needed. Attach a pair of vise grip pliers to one end of the pipe to provide a handle to rotate the pipe, and thus rotate the deer over the fire. While the deer is cooking, rotate the pipe a quarter of a turn every fifteen minutes.
Care must be taken not to cook the deer too fast. Ideally, cooking time will be about 4 hours. As this is hot work, the attendants must avoid dehydration by consuming an appropriate quantity of suitable liquid throughout the entire procedure.
When the deer is done, lay the deer on the tarp on the picnic table. Carve into suitable portions and distribute to attendees.
Season to taste.
Serves 30 to 40.
