Zwiefel
Senior Member
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- Jul 22, 2012
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I don't have much experience cooking deer...what I (think I) know is that it's very lean, which suggest that fast-n-hot methods are best....I don't have any experience cooking lean meat with lots of connective tissues though-thinking about cuts from the shoulder areas in particular. I'd think that you'd have to lard it somehow for those cuts to cook long enough to breakdown the connective tissues.
In the past I've done stir-fry, stews (a little dry), and chili (ground meat).
Any ideas?
In the past I've done stir-fry, stews (a little dry), and chili (ground meat).
Any ideas?