ORIGINAL: BuellMan
How Rare is to rare for deer meat I was always taught to cook it well done???
If your meat has been frozen at 0 degrees for thirty days or more, there can be no parasites living in it, I'm told. Also, deer don't get Trichina like pork does. So if it was cared for properly after the kill and frozen like I said, cooking it rare should be no problem at all. When I make breaded deer steak it is still red inside. If you cook it well done you better have some good teeth and some free time.
A ton? That's a big deer.
Didn't I read you take yours in to be butchered? And you still got back that much? Must be the only honest butcher around or that deer was even bigger.
Yea, my new butcher is very honest. I actually get backstraps and inner tenderloins back now!
He was big, very big. Still eating him, big.