About the Recipe
Ingredients
Small doe hindquarter
1 package of cream cheese
3 tbsp. chives, thinly sliced
1 tsp garlic powder
2 tsp onion powder
1 1/2 tbsp seasoned salt
1 tbsp fresh minced garlic
1 1/2 tsp Italian seasoning
Bacon grease
1 package bacon
Optional: liquid smoke
Preparation
*If using toothpicks, soak them for at least 10 min before use to prevent burning
Step 1
Preheat grill to 250 degrees. Trim all fat and excess silver skin from hindquarter. Slice pockets that are about 2-3 inches deep and 3-4 inches long all over the hindquarter. Coat entire hindquarter with bacon grease, including pockets.
Step 2
Soften cream cheese in the microwave for about 15 seconds. In a medium bowl, mix together seasonings until well combined. Add the seasoning mixture and chives to the softened cream cheese and mix well.
If preferred, you can add a few drops of liquid smoke to the mixture
Step 3
Fill each pocket on the hindquarter with cream cheese mixture, if you have extra you can add it to the bacon grease on the outside of the hindquarter.
Step 4
Using bacon, create a weave covering all sides of the hindquarter. Use skewers or toothpicks to secure the bacon ends to the hindquarter. After weaving bacon, sprinkle a few drop of liquid smoke on all sides. Wrap hindquarter in aluminum foil.
Step 5
Place on grill or smoker until internal temp. reaches 135-140 degrees. Remove from grill and take off aluminum foil. Preheat grill or smoker to 350 degrees.
Step 6
Place hindquarter back on smoker until internal temp. reaches 135-140 degrees. Remove and let rest for 15 min., cut and serve.