If buying a Caja China and roasting an entire deer seems overwhelming, you can adapt this recipe for your grill. Simply debone a quarter, follow the steps above, and grill slow and low until medium rare.
Roll the carcass so that the backstraps are folded inside the body cavity. Season with salt, pepper, and cloves. Wrap roast in a layer of caul fat and secure with butcher's twine every 4-6 inches along the length of the roast. Pour apple cider over the roast and place in Caja China heated to 180 degrees. Cook for about 3 hours or until medium rare (130-140 degrees). When cooked, glaze with chutney.