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Categories Beef Bama Deer Rolls (or beef)
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Bama Deer Rolls (or beef)
Description:Alabama Deer Rolls! Heaven in your mouth. If you have someone that does not like deer meat, prepare it this way.

1 lb (or however many you want to cook) Thinly sliced deer or beef. Approx 2\" x 4\"

Sliced jalapenos

Pepper Jack Cheese


Dales or Moores marinade


Take the sliced meat and pound it out with a meat tenderizer or cuber

Cut the pepperjack cheese into rectangles

Put a couple sliced peppers and the cheese on top of meat and roll up.

Wrap with bacon and stick a toothpick in the roll.

Right before cooking the rolls dip the deer roll into a bowl of your favorite marinade. You do not not want to let soak for a long period of time because the flavor will be too stong.

I usually cook the rolls with the lid open. You need a good fire so the bacon gets cooked. If you cook with the lid closed your bacon will never get fully cooked and all of the cheese melts out. Once the bacon is cooked that are ready to eat. I promise you will enjoy! 

Notes:You can use diffent cheeses if you do not like pepperjack. Cream cheese works and blue cheese is really good. You can also use a green onion in place of the jalapeno. Have fun creating your own.
Calories Per Serving:??Price Per Serving:??
Number Of Servings:as many as you wantSource:several
Vegetarian:NoTime To Prepare:30min
Date:Thu 16 Dec 2010 17:22:00 UTCViewed:5168 times
Author:Andy MilazzoEmail:
Rating:5,00 (2 votes)

recipe rating
1 (bad)5 5 (good)

flatsfishinfoolComment added on: Fri 07 Jan 2011 03:46:27 UTC
i've been doing this one for years with cubed deer. i also do one with the whole backstrap. lay it open lengthwise, stuff with cream cheese and jalapenos, chopped spinich, what ever you like. also great done with a pork tenderloin! wrap the whole thing with bacon, hold with toothpicks. great recipie!
pat51Comment added on: Sat 05 Feb 2011 15:45:42 UTC
I just got my BGE yesterday and this recipe is going to be one of my first experiments. I need more deer/BGE recipes. Can anyone point me in the right direction Is there a preference in the wood pieces to add to the charcoal?
dookie jenkinsComment added on: Mon 14 Feb 2011 00:19:43 UTC
Another way to try - take the backstrap and pount out flat, fill with figs (i freeze figs in the summer in vaccuum bags and they keep for 2+ years) and blue cheese - lay a few slices of proscuitto in there and roll up - grill to your liking - heaven!
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