This weekend we had a dinner party and I decided to make use of the last big leg roast from my buck but had no idea how I was going to cook it. I ended up combining about 3 recipes to get the final result which was awesome so I thought I’d better document it for future use.
I started where I always start, Hank Shaw‘s Buck, Buck, Moose which has been my goto cookbook since last October, everything we’ve made from there has been fantastic. Following his Roast Leg of Venison recipe he has a side-bar on Smoke-Roasting a Leg of Venison which is what I wanted to do. Hank gives 3 options to deal with this in a smoker:
