|WATER PAN SEASONINGS:|
|1||c||White wine - dry|
|1||Onion - medium, whole|
|1||Bell pepper - halved and, peeled|
|1||Garlic clove - large, whole|
|2||tb||Parsley - dried|
|1||ts||Dried mint - crushed|
|6||Drops Peychaud's bitters OR, 3 drops Angostura bitters|
|2||tb||Lea & Perrins Worcestershire, sauce|
Prepare the smoker as you would for any other roast. Put the ingredients listed above in the water pan.
To cook venison, it is important to remove the fat and membrane from the meat. I stick a knife in the meat, then push some peeled cloves of garlic into the slit. You can push whole fresh cayenne peppers and green onions in the slit also.
After stuffing the slits you have made, sprinkle salt over the surface and pat in. Do the same with red cayenne pepper.
I would smoke the venison on the bottom rack and put a pork roast on the top rack of the smoker. That way it won't be so dry.
From Justin Wilson's Gourmet and Gourmand Cookbook