Trim any silvering or fat from the venison meat. Place a few slits along the top of the roast and fill with the minced garlic and bacon. Completely brush with oil and season with freshly ground black pepper.
Pour 1/2 cup of wine into smoker water pan, then fill the rest with water. Place a pan below the venison roast to catch the juices; this will later be used to make gravy.
Place the venison roast on the rack and smoke according to smoker's manufacturer instructions, should be approximately 5 hours.
Every now and then you will need to add a few briquettes to maintain a good cooking temperature, and you'll need brush oil on the venison roast every hour. At that time, your neighbors will likely come over and ask what you are cooking.
The meat is done smoking when the internal temperature reaches 130 to 135 degrees F.
Take the venison roast out and place in a large stock pot or dutch oven. Pour the remaining wine over the venison and continue to cook on simmer for approximately 45 minutes or when internal temperature reaches 165 to 170 degrees.
Place the bacon in a heavy frying pan and fry just until done, but not crispy. Sprinkle the flour in the pan and cook/whisk for a couple minutes and add the juices from the smoker pan.
Now slowly add the broth and continue to cook until thickened. Taste it and add salt and pepper as needed.
Serve the venison meat hot (or cold) with gravy. The leftovers can be sliced and heated in a skillet with some of your favorite barbecue sauce for sandwiches. It will be delicious no matter how you serve it. For more information about this recipe, please visit: http://www.misshomemade.com/smokedvenison.html