| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Wildgame, Venison, Sauces | 1 | Servings | |
INGREDIENTS
| 3 | lb | Deer meat, thinly sliced |
| 3/4 | c | Wine, dry |
| 1/3 | c | Lemon juice |
| 1/4 | c | Onion, minced |
| 1/4 | c | Brown sugar |
| 2 | ts | Liquid smoke |
| 1 | ts | Seasoned salt |
| 1/4 | ts | Pepper |
| 3 | Bay leaves |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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