Yield: 1 servings
4 lb venison roast
1/2 c brown sugar
1/4 c salt
1 c water
1 c red wine
1/2 ts onion powder
1/2 ts pepper
1/2 ts garlic powder
1/2 ts tabasco sauce
Serves many people.
Trim fat from venison and cut into 1/4- to 1/2-inch thick slices. Place meat into the marinade made by combining the above ingredients in a glass or ceramic bowl. Marinate at least 8 hours in a cool place.
Remove to a rack and allow to air dry until they become glazed. Do not rinse. Smoke for 12 to 16 hours depending on degree of desired dryness.
Use approximately 3 panfuls of hickory or cherry wood chips to add to flavor.
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