Apple Stuffing: 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.
