Pecan Smoked Leg of Venison
PREP TIME: 3 Hours
SERVES: 10 - 12

My good friend, Reece Williams of Cajun Injector fame, really took the fuss and mess out of marinating game. I often recommend the Creole Garlic or Roasted Garlic with Basil injector marinade to season roasts simply, and these may be found at your local grocery store under the Cajun Injector label.


  • 10 lb young leg of venison
  • 1/4 lb butter
  • 16-ounce jar Roasted Garlic with Basil
  • Cajun Injector marinade
  • 1/4 cup Steen's 100% Pure Cane Syrup
  • salt and pepper to taste
  • granulated garlic to taste
  • Louisiana Gold Hot Sauce to taste
  • pecan chips soaked in water, drained

Prepare a home-style smoker or barbecue pit according to manufacturer's directions. When smoking in a barbecue grill, place the coals on one side of the pit and light. (For perfect cooking on the grill, I recommend Percy Guidry's Cajun Grill from Lafayette.) Replace the grill and prepare venison as follows. Rub the roast well with the Steen's Cane Syrup and season to taste with salt, pepper, granulated garlic and hot sauce. Melt the butter over medium-high heat and add to the marinade. Using the injector provided with the marinade, inject the roast slowly, until all has been used. Sear the roast quickly on top of the hot coals to brown evenly and then place on the opposite side of the grill away from the coals. Place pecan chips, 2 to 3 handfuls at a time, over the hot coals during the cooking process to flavor the roast. Cover pit and open air vents to maintain a temperature no less than 275 degrees and no more than 350 degrees. Cook 3 hours or until internal temperature reaches 135 degrees for medium rare.


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