Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Deer meat, thinly sliced |
| ¾ cup | Wine, dry |
| ⅓ cup | Lemon juice |
| ¼ cup | Onion, minced |
| ¼ cup | Brown sugar |
| 2 teaspoons | Liquid smoke |
| 1 teaspoon | Seasoned salt |
| ¼ teaspoon | Pepper |
| 3 eaches | Bay leaves |
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: 12/10/87