Ingredients 3 pound 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 teaspoon liquid smoke 1 teaspoon seasoned salt 1/4 teaspoon pepper 3 each bay leaves
Directions: 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.