Smoked Venison Roast

• 5 -7 5 -7 lbs venison sirloin or 5 -7 lbs venison shoulder (reserve pan juices for gravy)
• 2 cloves garlic, cut into slivers
• 1/2 lb bacon, chopped fine
• 1/2 cup olive oil
• fresh ground pepper
• 1 cup dry red wine
• Venison Gravy (optional)
• 2 slices bacon
• 3 tablespoons flour
• 1 cup beef broth
• salt and pepper

1. Trim any skin or fat from meat; cut slits at intervals in surface of roast and fill with garlic and push in some of the chopped bacon; brush meat generously with oil and sprinkle heavily with pepper.
2. Pour 1/2 cup wine into water pan of smoker and fill with water; put in place over hot fire.
3. Place meat on rack in smoker; cover with lid and smoke 5 hours, feeding with a few charcoal briquets at a time to maintain cooking temperature; baste with remaining oil evry hour, working quickly so as not to disperse heat in smoker.
4. Test internal temperature, it should be at 130-135 degrees.
5. Place meat in a large Dutch oven, add remaining 1/2 cup wine and simmer 45 minutes longer, or until internal temperature reaches 165-170 degrees.
6. Serve hot with gravy or refrigerate and serve cold.
7. Venison gravy: cut bacon in small pieces and saute to render fat; stir in flour, add pan juices and broth gradually, stirring until smooth and thickened; taste and add salt and pepper if needed.

sirloin, garlic, bacon, olive oil, fresh ground pepper, red wine, bacon, flour, beef broth, salt

Taken from www.food.com/recipe/smoked-venison-roast-97741 (may not work)