I have processed my own for years and I was wondering about this idea, or if any of you have done this? I killed a yearling doe and on other deer I usually debone the back leg, sirloin and rump. I was wondering about cutting the leg off at the knee and cutting the aitch bone and leaving a nice big roast in its' entirety. Cooking wise the meat is practically the same, tender and I usually cut it up for steaks. Could this be cooked in a roaster? Buried wrapped in foil? Any thoughts or suggestions is appreciated. Now I realize many people do not like venison with the bone in, but I have had sirloin steaks with a small round bone in, so for me that is not an issue.
Solohunter

I usually do a whole hind quarter over coals.

Layer both sides of the quarter with bacon. Add potatoes and onion. Double wrap in aluminum foil. Get a 20 pound bag of Kingsford and make a pit equal to the size of your rack that you'll lay the quarter on. Keep the quarter about 8" or so above the coals. Once the coals get going good, lay the quarter on the rack, turning about every 30 minutes or so. Keep your coals going by adding more as needed. It usually takes about 5-6 hours depending on the size of the quarter.

Get ready for some juicy tender meat.

Solo, I kept a whole ham/quarter with bone in...... just to smoke on the smoker. Never done a whole deer ham smoked before, but gonna find out how good it is!

Deer chops with bone in, on the grill.......... OMG!!! LOVE 'EM!

I have heard of this but i was wondering how not to let it dry out...here is a receipe I got from AT...i do this every year around christmas for the guys at work, take u a whole ham and get as much of the fat and blue skin off as much as possible, inject it with ur fav bbq sauce i use sweet baby rays, inject the whole bottle maybe a quart, put it in frifge overnight in a big enough allum pan next day i coat with creole, greek, and ol bay seasonin, and i put a whole bag of brown sugar and i top it with 2 slices of center cut country ham, i then cover the whole thing in the pan with foil and start it out on 350 for an hour then back it back down to 250 for about 2-3 more hours. try it will melt in ur mouth .......I asked what else I might inject it with......never tried BBQ sauce on any deer...

Now this sounds good except hard to dig a hole right now...maybe put it on the grill to braze it and then transfer to oven low and slow....

Use a fire ring...

I do have a field stone fire ring right off my deck...wonder if i can talk my wife into cooking it? The rack would be about 8 inches....wonder if I could do it over oaks and hickory coals in our big fireplace how much would i have to wrap it?

The wife option would be good..

The big fireplace would be okay if you don't get it too hot. I always "double wrap" for the outside cook. You'll get some liquids seeping as the meat cooks if you don't get a perfect seal.

Use a meat thermometer and check it. 160-165 degrees,,you should be done.

I will post how it comes...don't have time right now gotta go "sandle" shopping...and jeesh I have nothing to wear....

I made a roast of deer ham, and it turned out great ! I injected the roast with cajun creole butter first, and the roast was juicy and tender.
Moisture is the key for venison. It will be so tasty , it will make your tonge wanta slap your eyebrows off !