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Common pairing with beef tartare.
Forgot to mention after pressure cooking let them cool and slice them paper thin on a slicer.

You can pressure cook tendons for an hour and a half, then dehydrate them. After that just put them into a hot pot of oil and they immediately puff up into tasty chips. generic pic off google to show...

Some bones on a deer can be cut in half on a band saw and you can roast the marrow inside, very tasty on toast!

It doesn't really taste of anything, it's primarily there for texture and to bulk it up

It's one of the main ingredients

Venison makes great haggis, so that's lungs sorted :thumbsup: