I'd been wanting to try this for a while now so with my mother coming over for a visit i thought why not.
So i picked up this lovely bone in haunch of venison from my butcher
I didn't want to play around with this too much, so it didn't trim anything, i just coated it in olive oil and then gave it quite a liberal coating of salt and pepper.
I setup my kettle BBQ for indirect cooking and put the venison on the grill as far away from the coals as i could and added one chunck of cherry wood.
After the venison had taken on all the smoke i wanted and had a good colour like this, I then turned the meat around and covered it in bacon to keep it moist and carried on cooking.
Once it reached 130f internal temprature it was time to take it off the BBQ and wrap in foil to allow it to rest.
Once rested i de-boned the venison and then it was ready for carving
I served this with a cherry & balsamic sauce viewtopic.php?f=40&t=1762, and it was amazing. Even my mother comented how moist it was compared to the other times she's eaten venison in the past.