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.