Slydell
Pancho
- Joined
- Jan 17, 2010
- Messages
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What's your favorite part?
Give me the back strip.
depends on how I am cooking it. If I am grilling, I like to cook a hind quarter. If I am frying, I like to steak out the tenderloin.
Venison is hard to grill, it dries out too quick. I take a hind quarter and cut slits in it and stuff the slits with bacon, that helps keep it moist throughout the process.
I normally take a deer and get it processed every year, I dont like deer meat alot, but like to get some ground up and some made into sausage.
