Smoked Deer
hind quarter of deer
2 lb. bacon
2 small cans crushed pineapple
2 lemons
1 large onion
2 Tbsp. vinegar
1 Tbsp. Tabasco sauce
1/2 c. Coke
1/2 c. brown sugar
2 Tbsp. Worcestershire sauce
2 Tbsp. lemon juice
Debone hind quarter of deer. Cut shallow slices in the middle of the
hind 1/2-inch deep. Put slices of uncooked bacon in the cuts of
meat. Chop onions fine and sprinkle over meat.
Spread 1/2 can of pineapple over meat. Season with garlic salt and
pepper. Fold meat over. Cut more shallow slices on top; add rest of
bacon slices, onions, pineapple, large slices of lemons. Secure the
meat with 2 sharpened sticks stuck in meat.
Blend other can of pineapple and juice, Tabasco sauce, vinegar,
lemon juice, Coke and Worcestershire sauce together for basting.
Smoke the deer in a smoker using 10 pounds charcoal and 2 pounds
hickory chips for 6 to 8 hours. Baste meat every hour.
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