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Drunken Venison


5-8 lbs. Venison meat
1 c. Kosher Salt

Baste Mixture

1/4 c. Black Velvet Canadian whiskey 
1/4 c. White vinegar
1/4 c. Coca-Cola


Pour kosher salt over venison meat. Rub into meat well. Cover with plastic and place in the refrigerator overnight.
The next day, before smoking, wash all the salt off the meat. Mix together equal parts whiskey, white vinegar, and Coca-Cola. Place meat into smoker.
Load wood box. Baste with Baste Mixture once per hour, making sure to coat all the meat completely. Smoke meat for 3 - 4 hours, or until done. This recipe will work just as well on any game bird.
Recommended wood: hickory, mesquite, apple or cherry