1 small deer hindquarter, sliced 3/4 through and deboned
2 tbsp. pepper
1/2 tbsp. salt, add to taste
1 8 inch pan cooked cornbread
1 stick butter
1/2 cup parsley
5 garlic cloves, minced
1/2 cup fresh rosemary
1 cup crawfish tails, optional

Mix all ingredients in a large mixing bowl. Stuff hindquarter with ingredients and tie shut with cooking string. Grill on high heat for 1 hour until meat is brown. Place a pan of water over flame and boil for moisture. Let cook for 15 minutes, slice 1 inch thick and serve.