Deer fat. It doesn’t taste particularly good. To us humans anyway. Yet some deer will have a lot. I’ve pulled almost 20 pounds of almost pure fat off a large deer that seemed to be bulking up for a rough winter.
The tenderloin of the deer is located inside the abdominal cavity. It is the most tender part of the deer. But I’ve still had some that was as tough as rubber. The loin, aka the backstrap, is the long muscle that runs along the deer’s spine. This is the second tenderest/most desirable cut of meat … Continue reading “How to Tenderize Venison”
I have been a fan of corning venison for years. I love the flavor, and I love the options braising it and smoking it. Another reason to corn venison is if you have some gamey meat. If you shot a buck that had a little funk, there is no better way to remove gaminess. And … Continue reading “Dried Corned Venison”