smoked venison

Directions

1. 1

   Smoked Venison Venison (any cut) Dry wine 1/2 cup vegetable oil 1/4 cup lemon juice 1 teaspoon black pepper Sour cream Hot pepper jelly Mari

2. 2

   Prepare a light fire in covered grill

3. 3

   Place meat on spit and cook, basting with sauce made with oil, lemon juice and black pepper

4. 4

   When the meat gets warm, add wet hickory chips to the fire (and more briquettes as necessary to keep an even heat)

5. 5

   Smoke venison for 3 hours with continued basting

6. 6

   Remove meat from spit and baste with wine

7. 7

   Wrap in foil and allow meat to cool to room temperature

8. 8

   Reheat, when ready to serve, in foil for 20 minutes at 250 degrees F