I used this Marinade to smoke a venison roast. The results were awesome. I let the roast soak for 36 hours. and smoked it right around 300 degrees until the meat reached 135 degrees. We sliced it thin and eveyone loved it. A lot of our guests had never tried venision before and now they are begging for a roast! I will be trying this on goose and duck shotly

Here is a picture of the venision Roast I smoked

http://pg.photos.yahoo.com/ph/shawn244/detail?.dir=6b4b...=c7acre2.jpg&.src=ph

Here is the link to the recipe
http://www.3foot.com/recipes/recipes.htm