Our club had a chef as a member, Jimmie Grubbs, from the Pike Road, AL VFD. He ran a very good restaurant and was in several AL Wild Game Cook-Off competitions. The Pike Rd VFD publishes a cook book you can find this recipe in. In the morning prior to the dog hunts, we took a venison hind quarter( hung a 10-14 days{we had a butcher in the club too}, scored it with cross-cuts stuffed garlic and jalapenos in the cuts. The meats was covered with bacon strips and put on a smoker/grill fired with hardwood charcoal/hickory wood by 7AM. We went hunting with the dogs, had lunch, hunted again, caught dogs & fed and bedded them, cleaned deer, washed up and it was meal time! Deer hams(hind quarters done this way are excellent-same recipe-reduce for smaller cuts.