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Marinate venison in wine for at least 24 hours.
Prepare a light fire in covered grill.
Place meat on spit and cook, basting with sauce made with oil, lemon juice
and black pepper. When the meat gets warm, add wet hickory chips to the fire
(and more briquettes as necessary to keep an even heat). Smoke venison for 3
hours with continued basting.
Remove meat from spit and baste with wine. Wrap in foil and allow meat to
cool to room temperature.
Reheat, when ready to serve, in foil for 20 minutes at 250 degrees F.
To serve, place a dab of sour cream and a teaspoon of hot pepper jelly on
each piece of meat.