Amount
Ingredient
Preparation



3
pounds
deer

thinly sliced



3/4
cups
wine

dry



1/3
cup
lemon juice





1/4
cup
onion

minced



1/4
cup
brown sugar





2
teaspoons
liquid smoke





1
teaspoon
seasoned salt





1/4
teaspoon
pepper





3
each
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 (16-19 degrees) for 5 to 7 hours, until meat becomes slightly translucent and darkly red, near black. 

Store in plastic bags in refrigerator