Originally Posted by
davidg
I think it would be better to have bled it out . but I tell ya what we do , when you thaw it to cook .. put tenderizer on it (after thaw) and let it sit in fridge for 2 days before cooking .. we do steaks all the time like that .. cook to 145 F .. no more. slow as possible.. top it w/ onions and sliced pepper and the last minute or 2 top that w/ favorite cheese .. mmmm..mmmm..m
David, thanks for both of your inputs... I'll def. be looking for some recipes and I don't see anything wrong with this one, so I'll probably refer back to this when it comes time to cook.
As for processing for myself, I have the type of personality that over time, I get more and more involved in the mechanics of the things I do... I really like the idea of knowing exactly how my meat has been handled and that I'm actually getting my deer and all of my deer back from processing... plus, including cleaning it cost me $160 for two does... I'm sure over the next couple of years I'll be cleaning and processing my own...