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Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Deer meat - thinly sliced

  2. 3/4 cup 177ml Wine - dry

  3. 1/3 cup 78ml Lemon juice

  4. 1/4 cup 15g / 1/2oz Onion - minced

  5. 1/4 cup 40g / 1.4oz Brown sugar

  6. 2 teaspoons 10ml Liquid smoke

  7. 1 teaspoon 5ml Seasoned salt

  8. 1/4 teaspoon 1 1/3ml Pepper

  9. 3 Bay leaves

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Recipe date: 12/10/87

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