Venison Meat

And welcome aboard.

Welcome! Try the search function on this forum, it is very very helpful and there is a lot of great info out there. I would just be careful with low slow on venison, most cuts don't have the fat content needed for low slow cooks. Never done hindquarters on the egg so I'll let others comment on that.

@go4 just to pile on, I have NEVER had a slow smoked piece of deer meat I thought was worth swallowing. I've cooked venison steaks raised direct a lot but for most "non wild game" eaters don't like the flavor of a whole shoulder piece or hind quarter just tossed on and cooked rare like beef. 

You can marinate it and put it in a roasting pan and cook to Medium rare on the Egg. SPOG or your favorite rub. 

If you want to cube it up and make chili here is a great chili con carne recipe I have used quite a few times. You can do it on the Egg if you have a Dutch oven. 

https://www.buckmasters.com/Hunting/In-The-Kitchen/Recipes/ID/679/Easy-Venison-Chili-Con-Carne

Or if you are just DYING to have it with some smoke I would suggest using a Joetisserie, wrapping the cut in latticed bacon, then toss some fruit wood in and letting it rotisserie at about 325-350. 

Post it and let us know how it turned out. (And welcome)

Great advice above.  Deer meat just doesn't have enough fat in it to be juicy.  Adding bacon or cooking in butter are both good suggestions.  With venison, a ham cut thinner into steaks and cooking it fast is the way to go.  The longer you cook it, the drier and tougher it will get, rare to medium rare is popular.  

Most people will do something like the chili con carne recipe above, or variation of cooking where the meet can simmer.  Cutting it into steaks, tenderizing it with a mallet, and then chicken frying is popular as well. 

Personally, I grind up all 4 quarters of my deer and just keep the backstrap and tenderloins whole.  I live in Texas though, we generally have smaller, leaner deer here.  

Do you have a grinder?
Burgers are great.  Tacos too.
Chop and dice for chili like @Killit_and_Grillit's recommendation, is another solid option.

you could braise the meat in a dutch oven with potatoes, carrots, some broth and a package of onion soup mix.  We make venison roasts like this all the time in the crock pot for a hearty winter meal.  I would imagine doing the same style cook in a dutch oven would yield similar results with a smoke flavor, haven't tried it myself though.  

Has anyone here tried curing venison and smoking? It's something i'd like to try. I've heard of people doing this with duck, although I'm betting that domesticated birds are typically used. 

MattBTI said:

Has anyone here tried curing venison and smoking? It's something i'd like to try. I've heard of people doing this with duck, although I'm betting that domesticated birds are typically used. 

@MattBTI A few years ago we tried it with wild duck at our duck camp. It went well with ketchup and hot sauce if that gives you an idea of how it turned out. It was a lot of work for a marginal piece of meat. 

Ricotta venison ravioli is penciled in for one of my Thanksgiving offerings.  Freeze ahead of time, drop directly into the rolling water.

Lasagna, another venison friendly dish.

(Homer Simpson voice)
Mmmmmmmmmmmmmm, deer. 
Woohoo!