then cook it to a charcoal lump and expect it to be a culinary delight. Why, then, do some people expect deer recipes to be delicious when they do just that to the meat?
2 pounds venison backstrap (tenderloin), cut into 2 inch medalions 1 quart apple cider 1 1/2 pounds thick sliced bacon 2 (12 ounce) bottles barbecue sauce, your choice. Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrig...
Our succulent Cervena Venison Strip Loin is just what you needed to add big meat flavor to your diet, without bringing in any unwelcome extra fat or cholesterol. Naturally lean, red deer loin has 1/5 of the fat of regular beef, with less cholesterol and less calories. You’ll love the...
I process all my own meat so can't touch on what it costs to process but just an FYI, if it's warm out you want to REMOVE the hide not leave it on. That hide traps in a lot of heat and is far worse on meat than ambient air temp. Congrats on the first deer by the way L...
And, I was happy to take payment of half of the meat for my little family of three. Shortly after my parents moved to Arkansas, we were vegan and nobody had any designs on shooting anything. After a fateful bite of some grilled venison tenderloin in a secret sauce, my dad was pushed...
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