- 3 cups peeled and chopped apples
- 1/2 cup raisins
- 4 tablespoons butter
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 venison hind quarter, butterflied and boned
- 1 pound bacon
- Special Equipment: a water smoker
Set up a water smoker according to manufacturer's instructions.
In a large skillet, combine all stuffing ingredients and cook over medium heat for 5 minutes. Remove from heat and let cool to room temperature.
Stuff venison hind quarter with apple mixture. Roll to cover stuffing. Cover top and bottom of hind quarter with bacon and attach with toothpicks. Cook in a water smoker until desired degree of doneness.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.