dont ask for exacts because we dont know
Start with 3-5 lbs ground deer (according to how big you want it)
Kneed in some red cooking wine,salt,pepper,and garlic salt.
On a cutting board or something flat,work the meat out to a square about 1/2" -3/4 thick.
sprinkle with some half cooked bacon (chipped up)
then diced onions and celery and sharp cheddar cheese.
carefully roll up into a log.
hit the outside with some worcestershire
then wrap with raw bacon.
place on grill (indirect heat)
cook at around 300-350 until internal temp hits 150 degrees.
let rest a little while. slice and serve
AMAZING!!! for some reason it tastes even better to me the next day
( the chili thing?)
I may try it with some diced tomatoes too. anything goes
For the turk hunters ..we tried it with a turk breast WOW ill be doing it more!! what we did was trim up the breast to remove any of the silver gooey stuff and beat it flat using a tenderizing mallet. had to hold the roll together with some wooden over sized toothpicks. turk should be cooked to 170 degrees. either way be careful to not overcook .
