Marinate any 4-7 lb Shoulder or whatever roast in:
2 cups Merlot wine
1/8 cup olive oil
1 teaspoon liquid smoke
1 teaspoon worcestershire sauce
Generous pinch or 2 rosemary
1/2 teaspoon black pepper
for 2 days.
Wrap entire roast in bacon, generously.
place in smoker over your favorite wood. (I use
sugar maple) Smoke until you can pull apart with a fork. (4-7 hours).
Feed this to someone who's never eaten venison
before. They will beg for more! :thumbsup: