I tried this last yr & everyone that has eaten it, hasn't been able to get enough.
[ul][*]Whole cut of venison, preferably a roast section from the rump.[*]Marinade in Jack Daniel's or McCormick marinades, but subsitute red wine for water. Marinade anywhere from 3-7 days.[*]Take out of marinade, discard the marinade,season w/garlic powder, season salt, cajun seasoning, onion powder. Spray w/a light coating of pan spray on the side facing up.[*]Use anytype of fruit wood to smoke with. Place smoke chips in aluminum foil packet,w/ a smallhole placed in the middle of the packet, place on grill. When it starts to smoke put the roast,w/the pan spray coating downon the grill. MED LOW heat. Cook until med-rare. Turn the meat twice per side, alternating directions.[*]I usually serve it on 6" sandwich buns grilled w/butter & garlic. Put a slice of peperjack cheese on it & some Heinz 57 steak sauce. MMM good![/ul]