10 to 12 pound boned haunch of venison 2 cups burgundy 1 cup beef bouillon 1 medium onion, sliced 1 clove garlic, crushed 1 bay leaf 3 juniper berries (optional) 1 teaspoon salt
Place meat in a large bowl. Cover with marinade made from the wine, bouillon, onion, garlic, bay leaf, juniper berries and salt. Put in refrigerator for 24 hours. Remove meat; either tie or skewer in compact shape. Strain marinade and reserve. Place meat on rack of water-type smoker and cook for 1 hour per pound.
