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Breakfast Deer Roll
Posted: 04 December 2011 05:31 PM   [ Ignore ]
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With the previous conversation about making a roll with deer, it got me in the mood to make up something.  With a fresh doe from this weekend, the meat was all ready.

I am making what a lot call a fattie or bacon explosion.  This one will have bacon, deer loin, pork sausage, cheese and scrambled eggs.  Once done, will slice up and cover with some sausage gravy.

Started with a chunk of loin and filleted it out to a unrolled flat slab.  Once that was done I took a full package of bacon and made a blanket weave to wrap around the roll.

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Posted: 04 December 2011 05:33 PM   [ Ignore ]   [ # 1 ]
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With the bacon weave and loin laid out, I need to make a thin slab of pork sausage.  I take the sausage and put it in a gallon ziploc.  The gallon zioloc is the perfect size for this.  Take a rolling pin and flatten out the sausage to the size of the ziploc.  Then cut the sides of the ziploc and lay the sausage slab over the bacon and deer.

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Posted: 04 December 2011 05:38 PM   [ Ignore ]   [ # 2 ]
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Now for the stuffings.  This is where you can do whatever your imagination can come up with.  Today I was in the mood for some breakfast for supper.  So I put a heavy layer of cheese and a good helping of scrambled eggs in it.  Also put some seasonings in it for a little added flavor.

Once its all layered up, roll it up in some plastic wrap real tight and put in fridge for a bit.  This gives time to get smoker or oven ready.  I smoke everything, so today its in the smoker.

Its still in smoker now.  Will update with some money shots of the finished plate when its all done.  Will smoke for a few hours at 240-260 until internal temp reaches 160.

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Posted: 04 December 2011 07:07 PM   [ Ignore ]   [ # 3 ]
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oh man am I stuffed.  Everything turned out great.

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Posted: 05 December 2011 09:05 AM   [ Ignore ]   [ # 4 ]
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Matt anytime you wanna come over and do some cookin let me know, Ill buy the coors-light. LOL

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Posted: 05 December 2011 09:41 AM   [ Ignore ]   [ # 5 ]
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Matt what kind of smoker are you using? I bought a charcoal smoker a few years ago and the flavor was great but a pain to keep the temperature consistent.

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Posted: 05 December 2011 09:48 AM   [ Ignore ]   [ # 6 ]
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I use 3 different smokers.  Depending on what I am doing usually determines which smoker I use.  For smaller smokes I use the barrel smoker.  I can load the basket with charcoal and it is super easy to regulate heat and one load of coals will last 15 or so hours.

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Posted: 05 December 2011 09:51 AM   [ Ignore ]   [ # 7 ]
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Holy Cow Matt- That looks awesome!!! A couple of questions, how long and at what temp would you bake in oven (I am smoker-less) ? Do you need to have anything in the baking pan or so you just spray it? This looks awesome and very filling. I am glad there is a Cooking forum on this site. Wish we could pull the recipes from Matt Cheever, Nate Herman, Jeff/Chef Todd and others (including yourself) into one searchable location. But until then- keep them coming. I appreciate the sharing but now I am starving! Keep up the good work.

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Posted: 05 December 2011 09:54 AM   [ Ignore ]   [ # 8 ]
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Mike, This can easily be done in an oven.  Just cook it like you would any other roast.  Just remember with deer, low and slow is best even in an oven.  Might also want to think about putting it on a rack in a pan for the oven.  That will help keep the bottom of the roll clean from all the bacon grease.

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Posted: 05 December 2011 10:53 AM   [ Ignore ]   [ # 9 ]
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Wow! Your not playing around. Thanks for the info!

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Posted: 06 December 2011 12:26 PM   [ Ignore ]   [ # 10 ]
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Absolutely beautiful!  You should post a surgeons general warning with that recipe.  Can’t wait to try it.

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