Cooking Tip For Less Dry Steaks
 

Got this from a VEnison cook book.

Don't cut any roast or tenderloins into steak until you take the roast or loin from freezer. I've always done this anyways.

Great tip. Most of my deer is labeled and frozen as whole muscle meat and vac pak . Take out, partially defrost, slice whats needed for the week and then re sealed and back into the freezer.

10-4 buddy..I do it that way too,.Silver skin comes off easier too

More important: venison is well done when it still appears rare.

I eat mine medium rare anyways ...good stuff..