So I've cooked deer almost anyway you can cook it with almost every spice and sauce you can think of. Now I'm sure someone else has tried this before, but this was my first. So I had accommodated some free sweet red wine, I don't drink it. And as I was preparing some deer to smoke I thought, hmm I think I could use that red wine. So I did my usual sweet Apple rub on the deer in my big aluminum pan, then my liquid smoke and decided to pour red wine to cover half the deer meat. I let it snow all night at 175 covered. When I got it out 9 hours later and tested it. It literally fell apart like a pork roast and tasted delightful. And to mention this was hind quarters and shoulders. Off the bone. I decided to make a second time and take it to the company Christmas party. And boy was it a hit. There was none left and everybody wanted more. So I'm happy with it and so is everyone else.

I always poor wine on my deer and let it soak over night. Wine tenderizes the meat and gives it a great taste. I use cream sherry.

I do similar with a deer roast burgundy. Just cooked low and slow with veggies, beef broth and red wine. One of my favorites.