Polish twice cooked venison with sosw?dzi? (Svedich or smoke sauce)
by Bill Kenney
1 can of pickled beets
2 tbs garlic
1/2 tsp cayenne
1 tbs horseradish
1 tbs mustard
1 tbs red wine vinegar
1 tsp salt
1 tbs honey
1-2 lbs venison (leg is good)
Blend up the svedich until smooth, then marinade the venison overnight. Smoke the venison for about an hour to develop flavor and then slowly braise it with the sauce in the oven at 275 for two hours.
When the braising is done, rest the meat while you reduce the svedich over medium high heat into a glaze.
Shred the venison and serve with the sauce and a dollop of sour cream.
This was one of my favorite recipes at the St. Stanislaus Sporting Society in Granby, MA before it closed. I got the recipe from Dan Krawiec, who said that his mom used to make it with pork.
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