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Deer Backstrap

spgsethspgseth Posts: 24
Any idea's on best way to egg bacon wrapped backstrap with cream cheese and jalapeno? Do most of you cook deer the same as a beef steak ribeye or filet?  I did it once on my XL egg and it came out OK but all the cream cheese came out and it was a little on the tough side which is probably just the age of the deer, meat was off a old buck. I marinate mine in brown vinegar, Italian dressing, and the red can of slap ya moma for a day or two before putting on the grill especially when its a older deer. 

Comments

  • nolaeggheadnolaegghead Posts: 23,978
    Cook to 130-135 and you won't have as much shrinkage in the meat - the heat can cause the fillings to abort.
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