Almost all of our big game stks ,chops and tenderloin is boned and trimmed ready for the fry pan.I dip the meat in scamled egg then roll them in dry bread crumbs mixed with garlic salt/onion powder and seasoning salt.drop them into a med heated fry pan with lots of butter [not oil]When the blood comes through the visable side turn them and eat with A-1 Steak sauce. Great stk sandwiches.I hang/bone/cut+wrap all of our meat.removing the bone and proper handling ensures NO WILD TASTE reguardless of buck size ,age ETC.............The mulie in my profile was as tastey as a young doe and he was pushing 300lbs dressed.Harold[shot with .250 Savage]