Deer Backstrap

spgseth

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. 

nolaegghead

Cook to 130-135 and you won't have as much shrinkage in the meat - the heat can cause the fillings to abort.