Mouthwatering hindquarter roast

[Cooter]

This has become a tradition with my group of hunting buds, give it a try: take an entire hindquarter off the next deer you get, debone it and trim excess fat. Take a pack of brats and remove the meat from the casings. Place this meat in the hindquarter where the bone was. Also make cuts in the larger muscle groups and pack brat meat there also. Season the entire thing with pepper, seasoned salt, and garlic. Cover the entire thing with bacon strips. Place in an aluminum cooking pan and cover with aluminum foil. Put it on a grill and cook for 2 to 4 hours, depending on the size of the hindquarter and heat from the grill. Don't overcook! You'll know its getting done when you can hear(and smell) the juices bubbling. Have had non-venison eaters tie into this stuff like wolves! Now I am hungry.

[Mike89]

This sounds real good! I can't help but think it would be good with a beef roast to. I have a taken a venison hind and after boning it out pumped it like a regular ham and smoked it. Same result as yours, new food lovers!!! Could even use other flavors of sausages too!! Thanks for the idea, Mike.