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BT backstraps last night done k-bab style with marinade. (no leftovers).... I did recently watch a YT vid about brining venison claiming imparts flavour and tenderness to the meat. Anyone actually tried this? Thanks
The smoked ribs above link, must have been a whitetail. BT ribs quite thin. I am wondering about all that bacon grease remembering a moose recipe I tried a few years ago calling for bacon strips...it was overwhelmed by the bacon flavour... I have found slicing off steak "medallions" from BT roasts and then a quick (medium/medium rare) cooking in an iron fry pan (is there any other type?) ... both tender and delicious .... (adding a bit of sauce by a squirt of red wine and scrape in the pan ... .. starting to drool.)