I will have to dig up my deer strap marinade for you. It uses red wine, an removes any trace of gamey taste. I do them over night them smoke them over fruit wood, either apple or cherry. I use a dry rub on them. Smoke them on low heat wrapped in foil around 180° for 4-6 hours till they reach 165° internal temp. Wrap them in a moist towel an let rest for a bit. Turns out amazing, ever had people think it was not deer meat when they tried it. I also smoked some summer sausage over hickory that was straight deer meat that turned out great.