Full Flavor Venison Hind Quarter
Rated 4.0 stars by 7 users
We smoked these hind quarters for a few hours, then braised them until they we tender enough to pull. Outside of trimming, this whole recipe was very hands off.
Most folks think stew, sausage, steaks and burger grind when they cook venison. The result here adds another option to your line up, Pulled Venison. We served on corn tortillas with salsa verde, white onion, cilantro, and a dip in the cooking liquid for that full flavor blast. This is worth a try to with your friends.
Venison Hind Quarter
1 white onion
6 cloves of garlic
4 cups no salt added beef stock
1 bunch oregano
1 bunch thyme
1 aluminum half pan
Perpetual beef rub, or your favorite beef rub
¼ cup beef tallow or half a stick of butter
The night before the cook
Trim as much silver skin off your venison hind quarter as possible. Don’t worry about messing the quarter up, just get in there and trim. It’s going to be fine.
Season your quarter aggressively on all sides with the beef rub
Let quarter sit in the the fridge over night
The day of the cook
Set your smoker up to 250 degrees F
Smoke your venison for about 4 hours, I was looking for 170 degrees F internal
When you hit 4 hours or 170 degrees internal, place the quarter in the half pan, cover with the stock, onion, garlic, tallow/butter, and herbs then cover with the aluminum foil
At this point, the venison is done taking on smoke so you can move to the oven or if you’re a purist, keep plugging away on the smoker. In either scenario, bump the temp to 300 degrees and braise until the meat is tender enough to pull off the bone. 4-5 hours and internal temp around 210-215 degrees F
Drain the cooking liquid, reserving it for use later
When the meat is cool enough to handle, pull the venison from the bones and shred with your hands. After shredding, add cooking liquid until the meat stops absorbing it up, then add about ½ cup more so it has some liquid to sit in. At this point, add more seasoning or salt to you liking
I served as a taco on corn tortilla, salsa verde, cotija cheese, and some of the cooking liquid to dip the tacos in
Eat BBQ, Live Forever!