Here’s another version of the BBQ fatty. I use minced deer meat, and wrap it in bacon. This version has some chili flakes in it, to add a bit of sting. Super easy, and with great flavor.

Serves: 4

Ingredients

ImperialMetric

2.2 lbs minced deer meat
1 tsp ground cumin
0.5 tsp salt
1 tsp chili flakes
1 pkg bacon (8-9 streaks)
0.4-0.8 cups grated cheese

1 kg minced deer meat
1 tsp ground cumin
0.5 tsp salt
1 tsp chili flakes
1 pkg bacon (8-9 streaks)
1-2 dl grated cheese

Instructions

Mix the spices with the minced meat. Lay it out on a flat surface that’s been covered with saran wrap. Flatten it to a rectangle, roughly 5/8″ thick. Spread cheese over the entire surface, and begin to roll it up using the saran wrap. Once you have it fully rolled up, wrap it in 8-9 streaks of bacon. Make sure you don’t pick it up, as it is easy to break in two before cooked.

Deer fatty with cheese applied

Deer fatty with cheese applied

Deer fatty rolled up

Deer fatty rolled up

Deer fatty done, now being wrapped for rest.

Deer fatty done, now being wrapped for rest.

Fire up your grill, prepare it for indirect grilling. Have it running at 225° – 250° F. Add some wood chunks for smoking if you like. Place the fatty on the grate, and stick the thermometer probe in the thickest part. Cook it until the internal temperature is 150 °F. Remove it, wrap it in aluminum foil and a towel, and let it rest for 20-30 minutes before serving.