
Venison is great. I have two big, beautiful back straps that are begging to be fried, but my diet won't allow for that. I'm going to cut them into medallions and have them for special dinners, cooking them in the skillet like good beef. You can cook back strap any way you want, really. The rest of the deer can be gamey, and most people grind it into sausage with some pork. Personally, I'll probably cube it and make stew.
You should just come visit me in Austin! Then I'll cook it for you and we can play laser tag.
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