Smoked Venison Roast

• 1 cup dry white wine
• 1 medium onion, whole
• 1 bell pepper, halved and peeled

To cook venison, it is important to remove the fat and membrane from the meat.

I stick a knife in the meat, then push some peeled cloves of garlic into the slit. You can push whole fresh cayenne peppers and green onions in the slit also.

After stuffing the slits you have made, sprinkle salt over the surface and pat it in. Do the same with red cayenne pepper.

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