Turkey is a bit of a spotlight hog on Thanksgiving Day but that shouldn’t always be the case. Look back to the first Thanksgiving. The Pilgrims and Native Americans weren’t gathered around a pen-fattened gobbler. Venison was likely a centerpiece! It’s time to switch things up for your family and friends. This is the year to honor that original feast and this is the recipe to use.
For those of you who have found success on a WTA hunt this year, this recipe is a perfect way to showcase your success at the table. Plus, it couldn’t be easier to make. It’s a tried and true slow-smoked hindquarter recipe that can be used on a variety of game—I’ve used it for deer, bear, and moose. It’s packed with a succulent blend of flavors that’ll complement all the classic Thanksgiving sides, even that weird wiggly tube of cranberry sauce.
Smoked Venison Hindquarter Roast
Ingredients
3 tablespoons kosher salt
2 tablespoons cracked black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 tablespoon sage
1 whole venison hindquarter, about 6–8 lb.
3 large onions, diced
4 green bell peppers, diced
2 garlic cloves, minced
¼ cup olive oil or butter
1 cup beef broth, venison broth, or dark beer
Instructions
Trim and season the roast.
- In a bowl, combine the salt, black pepper, garlic powder, onion powder, paprika, rosemary, thyme, and sage to create the seasoning mixture.
- Trim the roast of any outer fat to remove any off-putting flavors (deer fat differs from beef fat).
- Rub the seasoning mixture on all sides of the roast.
- Set the roast aside while you set up the smoker, letting the flavors absorb into the meat.
Set up the smoker.
- Preheat your smoker/pellet grill to 225° F.
- Place the venison roast directly on the grill rack, smoking it for roughly 3 hours.
Prepare for braising.
- After the initial 3 hours of smoking, transfer the roast to a large aluminum pan.
- Add the onions, bell peppers, garlic, and broth or dark beer. Optionally, add butter or olive oil to enrich the flavors.
Cover and continue cooking.
- Cover the pan with aluminum foil and return to the smoker or in the oven at 300° F.
- Cook for an additional 3–4 hours. You can stop when the meat is tender and easily falls off the bone.
Prepare to serve.
- Shred the roast, discard the bone, and serve with the flavorful braised veggies and juices.
- The roast pairs perfectly with classic Thanksgiving sides like mashed potatoes, roasted vegetables, and in my humble opinion, pumpkin pie.
