I was wondering if anyone could answer a few questions for me.
First I was wondering if anybody knew anything about cooking a "WHOLE" hindquarter on the grill?
Second, does anyone know the any good grilling or smoking recipes for venison?
Let me know

Smoked Venison Leg






Brine
1 gallon water
1 cup salt
1/2 cup soy sauce
1/2 cup brown sugar


1 whole venison leg,hind quarter

Rub
1/4 cup brown sugar
1/2 cup paprika
2 tablespoons dried thyme
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons ground cumin
1 tablespoon coriander
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon garlic powder
1/4 to 1/2 cup olive oil
Combine water, salt, soy sauce and sugar, stirring until salt is dissolved. Immerse venison leg in liquid and refrigerate 24 to 48 hours. Depending on the size of the leg , this mixture may need to be doubled.

Combine all remaining ingredients except olive oil. Remove venison from liquid; pat dry. Rub roast with olive oil then with spice mixture applying as much as possible to make a thick coating.

Prepare smoker with hickory or other hard wood. Smoke slowly for4 to8 hours depending on size of roast. Cook until medium rare. Remove from smoker and slice thin. Serve with mustard, horseradish sauce or chutney.

I have used 3 of the 4 hind legs of the 2 deer taken this year for deer steaks. I cut 1 inch thick slices, and then thaw and marinate as described

http://food.ivillage.com/cooking/0,,d0p,00.html

For the deer steaks[/b], trim off any visible fat, which can have a very strong flavor, then marinate. This will help to tenderize the meat and to tame some of the game flavor. My absolute favorite for deer steaks is a teriyaki marinade:

1/4 cup oil
1/4 cup soy sauce
2 tablespoons ketchup
1 tablespoon lemon juice
1 tablespoon vinegar
1/4 teaspoon pepper
1/4 teaspoon ground ginger
1 teaspoon garlic powder
[ul][/ul]
Mix all together and put the meat in at least 8 to 12 hours ahead of cooking. Turn a couple of times. The tougher the meat, the longer you marinate!

I love steaks, and venison steaks are no exception.