RE: Fat and very tasty
 

I bone all my meat so it's ready for the pan right out of the wrapper.No fat period as this is where you get the wild taste.I dip steaks in scambled eggs then in bread crumbs[spiced ]and into a med heat frypan with butter.When the blood comes through the off side it's time to flip them and do the flipside.On homemade bread with A1 steak sauce and away we go.........This is the time of year I give away surplus deer meat cause fresh stuff is only a month away...........Harold [Ate 7 deer and one cow moose since last fall]

RE: Fat and very tasty
 

I also debone the meat before I put it into the fridge to age. Forgot to put that in earlier.

RE: Fat and very tasty
 

I'm more of dmurphy's ilk. We use to hang a deer for close to a week, in the hide, when I was a boy. Back then our deer were mostly killed during the one and only 1 week firearm season. That was late November and winters were colder then. Since then I've had to deal with bow and early muzzleloader weather, warmer winters, and deer meat. I've not been hanging them and they're really good anyway. But I've also grown more particular about the deer I kill. That's a luxury, I know. I'm basically of the belief that, where I live and deer are crop fed, I probably could not tell the difference in hung or not hung, in a deer under 3 years old. A deer that is tough and chewy, would have benefited by hanging, IMO. The time to make that decision is when skinning. If you'er cuttin' every time you're pullin' better hang 'em or you won't have nuttin'.

This is making me hungry.