I would change the way I cook backstraps assuming good quality meat. Venison doesn’t have the risks of mussels and other shellfish.
Failing this , mince is the way to go, pasta sauces, tacos etc or stew, pies etc
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I would change the way I cook backstraps assuming good quality meat. Venison doesn’t have the risks of mussels and other shellfish.
Failing this , mince is the way to go, pasta sauces, tacos etc or stew, pies etc
Sent from my iPhone using Tapatalk
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