Sounds good, Taz.

I started cutting a lot of my deer into stir-fry meat a couple years ago. It's easy to do, and delicious. All I do is separate every piece of muscle in the front shoulder and what's left in the hind quarter after steaks, and make for sure that there's no fat or tendon in it AT ALL.

Then I slice it as thin as I can and package it like that. I put about 3/4 pound in each pack and it's enough for my wife and I.

Takes some time but it's worth it. I just sautee it in some wine and worchester sauce with some onions and green peppers. Makes one hell of a sammich with provolone cheese.