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Gary Howey

” IN 2017

Smoked Venison Hindquarter Roast with Dip

Entered by Gary Howey

Former tournament angler, hunting and fishing guide. Inducted into the National Freshwater Fishing "Hall of Fame" in 2017. Active member of the Association of Great Lakes Outdoor Writers (AGLOW), Past Executive Director (AGLOW). Howey has been an outdoor communicator since 1980 with his award winning syndicated "Of the Outdoors" columns appearing in magazine, newspapers, and tabloids throughout he upper Midwest and nationally.

May 16, 2021

Note on smoking: a mild wood like apple wood is best for this venison recipe




  1. Trim off any silver skin from the venison hindquarter.
  2. Prepare the Hi  Mountain Gourmet Fish Brine  and add the venison hindquarter to the brine. Refrigerate 24 hours.
  3. After refrigerating the venison roast in brine for 24 hours, remove the roast, rinse in cold water. Soak the roast in water for 45 minutes, changing the water once.
  4. Pat dry the roast with paper towels and air dry on a cutting board for 1 hour.
  5. Coat the roast with olive oil and liberally cover all sides of the roast with Hi Mountain Venison Rub. Place the sprigs of rosemary on top of the roast. 
  6. Preheat smoker or pellet grill to 200 degrees F.
  7. Set the roast in the pellet grill or smoker and cook the roast until the internal temperature 110 degrees F.
  8. Increase the heat of the pellet grill or smoker to 350 degrees F. and continue cooking until the internal temperature 130 degrees F.
  9. Remove the roast from the smoker and let it rest on a cooling rack for 20 minutes before slicing and serving.
  10. While the roast is resting, mix the mayonnaise and Zesty Western Burger Seasoning in a serving bowl.

Note: Use a meat thermometer to make sure the internal cooking temperature has reached 130F.



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