Yep, after your deer has hung for a few days with good air movement and the skin off it gets a hard dry "skin" on the meat.
That is essentially what you would have.
Printable View
This is a little off topic but, can you get venison chops?
Obviously you have never eaten properly aged and cooked back steak.
http://www.nzhuntingandshooting.co.n...k-steaks-3602/
I have had some nice steak before but I just love chops.
Kill a ram then :D
Nope, been there put me off mutton for ages
Toby, for a change, I really like venison tee bone steaks...beautiful...with a wodge of garlic butter (homemade of course) on the top...the butter melts so the bits of garlic can do some synchronised swimming...and my favouritest accompaniments...mashed tatties, naturally enough, with pureed leek...oh yeah!!!
:D:D:D it is so easy...to muck up (for some people)
Rushy, this made me a bit quiet in the emotion department...made me think of how my father cooked venison steak...we all just took the devine stuff for granted...I guess he is up there telling them how to do it properly!! Do you put onions in with yours?
No onions but I have perfected a marinade over the years that when applied for no more than 30 minutes (so the PH balance is not to affected) produces a venison steak that is a good as you can get. I have had restaurant owners tell me that they can't eat their chef's venison any more as it doesn't hold a candle to mine.
I made some venison jerky yesterday to take into the roar and now I need to know from someone (that doesn't eat it all the day they make it) what the best storage method is. For the moment it is in a zip lock bag in the pantry.
Get it out of that zip lock bag pronto !
Paper bag so it can breath.
Sent from my GT-S5360T using Tapatalk 2