Creamy cheese spiked with jalapeño peppers in this roulade of cumin- and garlic-flavored venison keeps the lean meat moist. This is one of my husband’s favorite ways to share his deer harvest each winter.

　　

Ingredients

serves 4

　　1/4 cup olive oil, plus more for the pan

　　1/4 cup red wine vinegar

　　1/4 cup diced onion

　　4 garlic cloves

　　1 teaspoon salt

　　1/2 teaspoon ground cumin

　　1/2 teaspoon chili powder

　　1/4 teaspoon ground white pepper

　　1 (2-pound) venison backstrap (loin)

　　1 (8–ounce) package cream cheese, softened

　　3 jalapeño peppers, seeded and diced

　　

Step 1

In a large bowl, combine the olive oil, vinegar, onion, garlic, salt, cumin, chili powder, and white pepper.

　　

Step 2

Slice halfway through the loin down the length of the loin. Lay the sliced loin on a piece of plastic wrap. Cover with another piece of plastic wrap. With a meat mallet or pounder, flatten the loin to an even thickness, about 1/4 inch. Remove the plastic wrap and put the venison in the bowl with the seasonings. Cover and refrigerate for at least 1 hour and up to 8 hours.

　　

Step 3

Remove the venison from the marinade and discard the marinade. Lay the venison out flat and pat the surface dry with paper towels. Spread the cream cheese over the top of the meat. Sprinkle with the jalapeños. Roll up the venison to form a long log and secure with toothpicks if needed.

　　

Step 4

Heat an oiled grill pan over medium heat until hot. Add the venison and cook for 8 minutes, turning often, or until the center reaches 165°F. Transfer the venison to a cutting board and let stand for 2 minutes before slicing into rounds. Serve at once.

　　A Southerly Course