Smoked venison

1 (6-ounce) can pineapple juice                              Combine the pineapple juice,soy sauce,

2 tablespoons soy sauce or Worcestershire sauce     sugar, sesame oil, garlic powder, and green

2 tablespoons sugar                                               onions in a bowl; mix well. Add the

2 teaspoons sesame oil                                           venison. Marinate in the refrigerator for

1 teaspoon garlic powder                                        24 hours. Pierce the vension in several

1/2 teaspoon pepper                                               places with a sharp knife; insert the garlic

2 green onions, chopped                                        cloves. Rub Cavender's seasoning on the

1 (4-5 pound) vension roast                                  venison. Wrap with the bacon. Place on the

3 to 5 garlic cloves                                              rack in a smoker. Smoke for 3 to 4 hours or

1 to 2 tablespoons Cavender's seasoning               until a meat thermometer registers 140

6 to 8 slice bacon                                               degrees for rare, 160 degrees for medium,

                                                               or 170 degrees for well-done. Yield: 10-12 servings.