The best venison hind quarter we ever did at our camp-years ago- was a medium size Doe, tree stand shot, not dog drive, that we soaked in brined water over night, then scored with a sharp knife. Jalapeņo pepper slices were liberally inserted into the cuts as were garlic cloves and onion slices. The whole quarter was covered with bacon slices and cooked on indirect heat from 5AM until lunch. Then it was placed on a rack on a cookie sheet filled with a mixture of olive oil, vinegar and citrus juices and covered in foil-tented. More wood was added to the grill box and when the hunters came back to camp for dinner it was served. Meat temp in thickest part was about 145 and it fell off the bone. Tender, savory few scraps left for dogs.