Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Did anyone ever....

roast a whole hindquarter of venison? Curious, something I have been thinking about doing. Thinking maybe slow roasting in the smoke on the grill, around 200 degrees. Thoughts, suggestions, experience, cautions....????

I’ve done it buried in the ground. Won’t likely do it again, not on the bone anyways. It wasn’t stellar.

Have not.

Not slow-roasted, but want to try the flip-flop method. Google it.

Wrapped in bacon with onions, sweet and banana peppers all wrapped up in foul and thrown on a huge pile of coals, flipped it after about 2 hours, took it off at hour 3. Covered with a towel for another hour then unwrapped a glorious pile of delicious eats...... Use PLENTY of foil so it is sealed up.

I have.

It dried out….

Try this:

It’ll be some of the best venison you’ve ever eaten, especially with friends and family.

I’ve smoked one on the BGE. Dry rub with garlic cloves inserted into cuts in the muscle. Used a water/red wine filled drip pan to prevent drying out. Low and slow until internal temp was about 145.

It was very moist and not unlike a good beef roast in taste and appearance.

Thanks all for the feedback.


This sounds like what I've got in mind. I can keep my Weber kettle grill between 200 and 250 all day with a charcoal snake. Thinking it might need about three hours to hit 135 at that rate.

Was my concern reading the OP.

I love deer meat, keeping it from drying is always key.


I've chewed on a few "Deer Roasts"!🤐🤐

Yeah, agreed. I'm thinking that keeping the temp low and having a drip pan full of water simmering down with the charcoal might get around that.

I'd choose a small quarter.

Don't think the water pan actually does much.
A brine would infuse moisture and whatever flavor you add.
A bacon wrap would help.

Believe I might get rid of the bone like SandBilly said.
That would open it up for some herb infused butter internally.

in a roster pan at 180/ 190 temp, cover, wet with butter cajun inject. red wine, bacon what ever you like ,oven, grill smoker , don't matter low and slow & wet . time ? 8/10 hours 110 # deer shoulder. 12/14 hours ham of same

add, weigh is on deer body weight

[spoiler][/spoiler]
If you had experimented a few times to get it right like I have, you’d think differently. Try one with, and without the drip pan, and get back to me……

Did the bacon wrap on one, and I think it’s better suited to tenderloin or thin cuts. Bacon doesn’t do very well on a long, low smoke. It shrivels and loses any flavor and doesn’t do much to seal moisture in.

Son the chef did one about 10 years ago. Turned out pretty good, worth the effort but wouldn’t call it stellar. Certainly not a go-to.

I do roast whole shoulders and rear quarters but do so in the oven. In a large roasting dish I rub the meat with mustard and then coat with seasoning. Lay in the pan and lay strips of bacon on top for added fat. Pour a half inch of liquid in the bottom... i use apple cider vinegar. Cover tightly with a lid or aluminum foil. I roast on 235 degrees. For a front shoulder I do 5.5 hours and a rear quarter I do about 9.5 hours. The meat roasts and steams and falls apart like a butt does. Typically I pull it and toss it with sweet baby rays. Makes for some good BBQ sandwiches. Also freezes well.

I used to take a deer ham to a guy and he'd put it on his BBQ pit and cook it for me. I found it best to buy several pounds of bacon ends and put them on meat as it cooked. That was good eating too. They'd usually cook it for about 12 hours or so. Typically, pork shoulders on a pit cook for about 16 hours, but with the deer meat being so lean, it wouldn't take as long.

A roasted marinated shoulder off a young deer is good

Did a whitetail haunch for my brother's law school graduation party on a Weber kettle grill. Didn't know about the flip-flop guys way back then, but used that method, more or less. Everybody liked it.