Smoking venison on a grill adds flavor.
While they are a hunter's treat, venison quarters rarely appear in stores. If you find yourself with a quarter cut of venison, smoking it will infuse the deer meat with flavor while slowly heating it through. This method safely cooks the meat on a gas or , but in a manner to prevent it from drying excessively.
Instructions
1. Add the venison quarters with marinade to a resealable bag and refrigerate overnight to infuse the meat with the marinade flavors.
2. Remove the meat from the marinade and discard the marinade. Rub the surface of the meat with oil and rub flavoring into the meat.
3. Soak the wood chips by immersing them in water for 30 minutes before smoking the venison. Drain the wood chips before using to smoke the venison. Preheat half of the burners on a gas grill to 350 degrees. For instance, turn on one burner out of two, or two out of three burners on a gas grill. Alternatively, create two piles of coals at either end of a charcoal grill with a baking pan with 1 inch of water between the piles of coals. Light both piles of charcoal, and replace the grill grate over the coals. Wait until the flames die down so you can hold your hand six inches over the coals for only five seconds, indicating medium low heat.
4. Wrap the soaked wood chips in aluminum foil loosely, and gather the foil around the sides to form an open box. Set this in the corner of the gas grill, away from the lit burners, or place the packet on top of the coals on one side of the charcoal grill.
5. Fill a baking pan with ¼ inch water in the bottom and set a rack over the top.
6. Lay the venison quarters on top of the rack over the water.
7. Set the pan in the grill on the opposite side of the gas grill from the heat and close the lid. Place the baking pan with the rack holding the venison directly over the pan of water under the grates in a charcoal grill.
8. Check the water in the pan every 30 minutes and refill to maintain a 1/4 inch of water in the bottom. Baste the venison quarters with the drippings from the meat in the pan when you check the water level.
9. Smoke the venison at 350 degrees Fahrenheit in a gas grill, or over medium low heat for charcoal, for 30 minutes per pound or until a meat thermometer inserted into the middle reads 140 degrees Fahrenheit.
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