Smoked Venison Hind Quarter Recipe
Cooking Venison is an art. Whether you hunt your deer with a gun or a bow, it's something we all look forward to. Venison meat is juicy and flavorful. Yet, the most significant part of the deer, the hindquarter, tends to be bland and dry without the right recipe.
We put together this easy-to-follow recipe, so even the bad cooks have a chance!
- ¼ cup Apple juice
- ¼ cup Apple cider vinegar
- 1 teaspoon of red pepper flakes
- ¼ teaspoon dried, minced garlic
- 1 cup brown sugar
- 1 food-grade syringe
- 1 cup kosher salt
- 1 to 3 gallons of water
- 1 baking sheet
- 1 cup Boston butt rub
- One foil sheet
Wash the hindquarter thoroughly and pat it dry.
Next, mix four parts apple juice and one part apple cider vinegar. You can add other ingredients to add flavor, like red pepper flakes, garlic cloves, and brown sugar. Put the mixture in a food-grade syringe, and inject the solution into the meat.
Grab a roasting pan and mix one cup of salt with one gallon of water. It depends on how big your hindquarter is, so you might need to add more water, up to three gallons, to submerge it entirely. After that, refrigerate the roast for 24 hours. The brine the meat to close up its pores and prevent any loss of juices from cooking.
Once 24 hours is over, transfer the hindquarter from the brine to a rack with a baking sheet. Pat the exterior dry and use cooking oil to give it a good rubdown. You can also rub a Boston butt rub for extra flavor.
Cook your venison in an applewood and not hickory wood, as the former gives the meat a sweet taste. After two hours on the grill, remove the hindquarter and wrap it tightly in a foil. Pour a small amount of apple juice at the bottom of the foil before wrapping it.
You’ll need a meat thermometer to tell you whether the meat is cooked, as hindquarters vary in size. It should be cooked to 160 degrees to avoid food-borne illness but be careful not to overcook it.
Let it sit for about 10 minutes before serving.