Q:

I bbq smoked a venison hindquarter a couple weeks ago. I marinate the roast in a cheap red wine for 24 hours and use F&S dry rub for 6 hours. This goes onto a foil lined aluminum baking pan and 2 hours in the smoker using several pecan logs that have burning for 1 to 1 1/2 hrs and have turned to carbon/bbq sauce brushed onto the dry rub at the start and cover it with bacon strips after 1 hour to keep it moist. Two hours is long enough for a good smoke but does not completely cook the meat. Put in 350F oven for another 45 minutes to 1 hour for the grande finale. The middle will be pink and cooked. I then transfer this roast and drippings to a glass covered dish and put it into the refrigerator. Slice off pieces for sandwiches, venison pot pie, etc. FINALLY MY QUESTION: After getting this roast out, I was doing some slicing and found a gland in the middle of the hindquarter roast. It was the typical quarter size gob and from a one and a half year buck. I have never found this gland before in the ham and consequently had to cut out just a little around the meat. Let this be a caution to fellow hunter/butchers to watch for this gland when you debone because you will have to cut out a golf ball size of meat after cooking. Has anyone ever found this gland in a deer ham? Cheers!