ORIGINAL: hardcorehunter
Looks good but why don't u trim all of the fat and membrane off before you freeze or prepare the meat? It tastes better without that junk flavoring the meat.
I think this is the first time I don't agree with Schultzy too[:-]. I'm a meat cutter by trade and cut up alot of deer for other folks. I take 99% of the fat off. If you want juicy and tastey then just go get some pork/lamb/beef fat from the local butcher....... its free and you can eat it too. Tie it on.
I've eaten deer ribs and loved them.......... I've eaten deer ribs and spat them out........ then spent hrs trying to scrape the fat off the roof of my mouth. Deer fat is like candle wax.......[:'(].
You wnat moist try this. Take a section of loin. I eat about 6-8" in a sitting. Season it like you want. Now heat upm a cast iron frying pan and put it in. Turn over after 2.5 minutes. When cooked on both sides place in preheated oven at 350 for about 12-15minutes. 12 min being rare and 15 being med rare. You want it med..... med well leave in for 20 minutes.
Try this on your next batch of sausage. Cut out all the deer fat and add only a 30% mixture of pork(lean--16%). You'll spend less money on pork and you have a beter product.
Another thought for ya. FAT goes rancid (even in the freezer) before the meat does. Once the fat turns the rest of the meat is done.
Like I said I play with meat everyday. And have done so for a long time. In fact I got into meat cutting b/c of hunting. This yr I started working part time for a small butcher shop. He is Austrau/Hungarian....... makes sausage that you would kill for. Bavarian loaf......... mmmmmmmmm.
You wanna know about meat............ JUST ask.