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"Recipe"
10 to 12 lb. boned haunch of venison
2 C. burgundy
1 C. beef bouillon
1 medium onion, sliced
1 clove garlic, crushed
1 bay leaf
3 juniper berries (optional)
1 tsp. salt

 
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Directions
 Place meat in a large bowl. Cover with marinade made from the wine, bouillon, onion, garlic, bay leaf, juniper berries and salt. Put in refrigerator for 24 hours.

Remove meat; either tie or skewer in compact shape. Strain marinade and reserve. Place meat on rack of water-type smoker and cook for 1 hour per pound.



 
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