Na, Chris, I helped Greg carve that thing up, and Paul D ran to the table with it!! Usually Venison hind quarter is really dry.. This was moist, and awesome!!!

It's a real secret recipe. To make it, you first buy a 3# roast beef and put it in your upstairs refrigerator. Keep the hindquarter in your downstairs fridge. Next send your daughter home with instructions to "put the roast beef in the oven on 325 for about 50 min". She will ignore the 3# roast in the upstairs fridge, go down in the cellar to retrieve the 12# hindquarter, and put that in the oven. Next come home from work, look in the oven, scream, and in a panic, pull it out and put it back in the downstairs fridge. Have leftovers for supper that night.

This seals in the juices real well.

Seriously, here's how I would normally do it:

Cut a dozen or so deep slits in the piece, and slide garlic cloves that have been cut in half deeply into each slit.

Generously salt, fresh ground pepper, garlic powder, and rosemary the outside of the roast.

Place a few pats of butter on the roast.

OPTIONAL:
Cut up several potatoes, carrots, and big chunks of onion and celery, and distribute them around the roast, along with a can of beef broth.

Place roast in the oven at high temp (450 - 475) for about 20 min. (This replaces having your daughter try to cook it the night before.)

Reduce the oven to about 225 and cook for another 3 - 4 hours, or until interior temp reaches about 140 on the thermometer. Remove from oven, cover with foil and a towel or two, and let sit for about 20 - 30 min.

If, as was the case Sat, the roast is done a bit too soon, reduce the oven to about 175 and leave the roast in for another hour to keep it warm.

This was actually the first time I cooked a whole hindquarter, so I may have just gotten lucky. We'll know for sure next year.
Bob

Rabid hyenias......I never saw 130 people line up so fast, Damn I wish I coulda tasted some of that stuff,...there was nothing left when I got there!, Except Ivans fish,,,mmmmmmmm