Yield: 1 servings

3 lbs Deer meat, thinly sliced

3/4 cup Wine, dry

1/3 cup Lemon juice

1/4 cup Onion, minced

1/4 cup Brown sugar

2 tsp Liquid smoke

1 tsp Seasoned salt

1/4 tsp Pepper

3 each Bay leaves

Procedures

Marinade deer meat for 24 hours in the marinade mixture, covered, in a cold part of the refrigerator.

Turn meat several times.

Remove meat, spreading out to bring to room temp.

Place on greased racks in a smoker and smoke at a low heat (160-190 degrees) for 5 to 7 hours, until meat becomes slightly translucent and darkly red, near black.

Store in plastic bags in refrigerator.

Recipe date: 12/10/8