Reindeer turds are basically appetizer sized roulades
Just a few versions. Use your imagination for whatever fillings you like.
Top round roast a.k.a. london broil cut into thin slices...somewhere around 1/8"..but slice from a round roast, not the steak looking thing. If it's a really big piece, you can always cut in half or whatever. Basically you are looking for your slices to be around a 4" diameter to make appetizer portions.
cover a cutting board with plastic wrap, lay down a slice of the round and cover with another piece of plastic wrap. Wet to plastic with some water for lubrication and pound the slices even thinner with a meat mallet. The slices should be about another 50% wider after pounding. After you have all the meat pounded (insert joke here), keep to the side and get your fillings ready.
Lay out a slice of round. First add a layer of cheese, then any other meat filler(hams, sausages, crumbled bacon, etc.), and finally add the veggies. Make sure to leave an inch of meat uncovered all the way around to allow for a tight wrap. Also don't get carried away with the fillings or you wont be able to roll it up, and you filling will leak all over the place. Another note is that shredded cheese or spreading soft cheese like cream cheese or goats cheese works much easier than trying to deal with slices or chunks.
After you have the fillings layed on the slices, fold over the sides and from the bottom, roll up. Just like rolling a burrito or crepe. Take a slice of bacon (thicker cuts here) and starting from the leftwrap the bacon around working toward the right. Just so you get an even wrap. Secure with a toothpick. Sprinkle with some rub or seasoning blend. Put these in the smoker, on the grill, or in the oven. Cook till the bacon is done. Even though they are small sized..you know how things can go on a smoker..don't put them in and think they will be ready in 15 minutes, give yourself some time.
After they are cooked, you can sprinkle some grated parmesan on the italian, cotija on the mex..maybe serve the mex or southwest flavor with a wedge of lime...use your imagination.
Italian:
Mozzerella and a italian cheese blend
Proscuitto Ham
a slice of sun dried tomato
a slice of roasted red pepper
Dab of fine chopped garlic
Mexican:
Queso Fresco
Chorizo
roasted green chile
fresh cilantro
a squeeze of lime juice
Simple southwestern:
Colby/jack
julienned jalepeno
In honor of Munich Haus:
Swiss
Bratwust
Saurkraut
Enjoy!!
