How to cook whole hind leg?

[Petersen]

I boned out one of the hind legs of my fist deer this year, and kept it whole. I want to cook it as part of my annual wild game dinner. I have a smoker, oven and rotissery on a large grille. Any suggestions on how to make this the hit of the party? I have never cooked a whole leg before.

[sumner4991]

Great idea! How many pounds is it? I'm thinking either a smoker or a deep fryer. When is your dinner party? I'd love to know the results. I'd like to do the same thing for Christmas.

Got to get a deer first.

[catcher]

I often cooked a leg of deer on my BBQ. I would keep a whole leg and put it in a marinade for a week or so and ccok it slow on the Rotissere and always was a crowd pleaser. It would please everybody because the outside was well done for those who wanted that cut and the midddle was nice and medium rare for those people who liked that cut of meat. With one leg I could feed 20 people easily with all the fixens. Good luck and lets us know what sides to bring over when you do it.

[j.krug]

If I were to do a whole leg I'd do it on the grill.
I'd rub it down completely with olive oil then nicely season it with salt and pepper.
Turn the grill on at max and once up to temp sear all sides of the leg to crisp it up nice.
Once seared I'd turn it down low and cook it nice n slow while adding the occasional foil smoke packet to the grill to add a little smoke.
I'd cook it until the centre is just a bit past medium.
Let it rest for a few minutes once off the grill, carve and enjoy!!

[evaughan]

same as hip of beef. I like to cook stuff like that on bbq with indirect heat. One burner on, one off venison over the off side one burner should be able to achieve 400-450 dgrees. must have very good meat thermometer and don't overcook. Recipes will often call for core to be 180 degrees, will eat like an old tire, 140-150 will get med rare- med. Try to carve across the bias, since the hip as you describe will contain several cuts (inside/outside round, rump & sirloin tip) you will have to pay attention to grains and change carving direction as you serve up the different cuts. Delicious.

[MADMAX2]

I used my pig roaster low and slow with some hickory

[Doe Master]

I have seen it a couple of times done in a garbage can . It is like a giant dutch oven that way .

[Galgo]

There was a recipe in field and stream a couple issues back.

[Petersen]

Thanks guys....

I'll let you know how it turns out!

[j.krug]

Thanks guys....

I'll let you know how it turns out!

Let us know if you have any leftovers and maybe we can help you with that too!