Yield: 1 servings
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 ea bay leaves
Cut venison 1 to 2 inches wide and 1/4-inch thick, 6 to 10 inches long. Put in large mixing bowl and add sugar a little at a time. Be sure to mix well. Mix brown sugar and all other spices and mix all together.
Put in refrigerator approximately 6 to 8 hours. Take out and put in oven on racks, lightly pepper.
Cook at a maximum of 150F until completely dry, approximately 8 hours.
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