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2 lbs. venison cuts of your choice
MARINADE: 2 c. Jack Daniels, 2 tbsp. minced celery, 3 tbsp. black peppercorns, 7-8 cloves of minced garlic, 2 12 oz. cans frozen orange juice concentrate, 1/4 c. liquid smoke, 1 tsp. pepper sauce
Combine all marinade ingredients together and blend well. Cover for 15 minutes. Add venison, cover again and marinate for 48 hrs. Put meat on the grill on indirect heat and baste every 15 minutes. Turn meat after basting. Cook for about 1 1/2 to 2 hrs.
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