Smoked Deer Ham - cooking recipe

Ingredients

1 (5 lb) venison butt, neatly trimmed.
1/2 cup Worcestershire sauce
1 cup prepared Italian salad dressing
1 tablespoon cayenne pepper
1 tablespoon kosher salt
1 tablespoon fresh ground black pepper
1 cup chopped onion
1/2 cup soft butter or 1/2 cup olive oil

Preparation

Mix together all ingredients, except venison.
Place venison in a large container with a tight fitting lid (or use self-stick cling film).
Poke holes with a narrow bladed knife throughout the meat and cover with the mixture of remaining ingredients.
Cover well, refrigerate, and marinate at least 10 hours.
Put on smoker and allow to smoke for 6 hours.
Turn over and smoke for at least another 4 hours and up to 6 hours.