3 lb. Deer Meat, thinly sliced
3/4 c.Wine, dry
1/3 c. Lemon juice
1/4 c. Onion minced
1/4 c. Brown sugar
2 ts. Liquid smoke
1 ts. Seasoned salt
1/4 ts. Pepper
3 Bay leaves
Marinate deer meat for 24 hours in 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 oiled racks in a smoker and smoke at a low heat (160-190 degrees)for 5 to 7 hours,untill meat becomes slightly translucent and darkly red, near black. Store in plastic bags in refrigerator. I used wild cherry wood in smoker.