How do you like to fix you deer meat?
 

I like to make rost or stow out of them. Most of the time when I fry it it is to tuff. Is there a way to make it not so tuff and I have tryed frying it in coffie I don't think it workes. Give me a holler if you have you have away!!!

RE: How do you like to fix you deer meat?
 

The key to frying (or grilling) it is not to cook it very long...venison is obviously very lean...if you are frying backstrap or a hind steak you want it cut around 3/4 inch thickness and you basically only want to cook each side for ~2 minutes...it should not be more than medium rare in the middle.