Deer hind quarter

Firemanyz

First off Happy Thanksgiving to all. I am looking for guidance and ideas on cooking a whole rear hind quarter. My dad wants me to smoke it for him to take to a football game on Sunday. I thought about doing it indirect in a roasting pan with some kind of liquid in it. Any advice would be greatly appreciated. Thanks

Gator_Fan

http://www.bbcboards.net/cooking-grilling-bbq/425311-results-deer-ham-smoke.html

I don't know if this will help or not but; here's what they're saying on Bass Boat Central on smoking a deer hind quarter

Firemanyz

Thanks for the idea.

Nature Boy

The best venison I have had was a hind quarter cooked by Kenny Baker (Hatch). It was trimmed, covered with olive oil and red eye express, then cooked direct until internal was 120. Rested, and cut thin against the grain. So, so simple, but so good. If it is a not a really large deer, I would consider a simple approach, direct cooking, and whatever you do….don't overcook it.

Whatever you end up doing, enjoy!

Chris

Firemanyz

I was thinking about cooking indirect for an hour or two at 275 then wrapping in foil and finishing.

Nature Boy

If that doesn't work out, you have something else to try!

Good luck

Chris

Gator_Fan

How'd it turn out ??

Firemanyz

@gator_fan Sad to say I did not even taste it. I cooked it for my dad to take to the DEADSKINS game Sunday night. He called and said it was great. I cooked it at 250 indirect with some hickory chuncks until internal of 150. I pulled it wrapped it and put it in the fridge. It cooked for about 4.5 hours. I can say it smelled good.

Firemanyz

Here is a picture after I took it off.

j_beau

I have been wanting to try a deer hind quarter myself. I think you just motivated me!

Firemanyz

Good luck

tarheelmatt

I was going to cook one a while back.  I had to freeze it and get to it another time.  I was going to puncture holes and add some beef fat to it as well as rub it with EVOO.  The temp you used was about the temp I was going to use too.  Glad to know it worked out for you. 

Thanks for the info!

RandallB

Picture looks good.  

Also, think of making ground meat and making meat-loaf.  Straight venison meatloaf on the egg is spectacular (platesetter, just lump, no wood, 350 for 1 hr).

My family eats about 3 deer a year.  Venison is just different (in the right ways).   I don't try to do everything the same as beef or pork.