Recipe| 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.
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