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This is a great way to show off tougher venison steaks, like rounds. Even a tough old buck that chews like a superball will be fork tender and delicious. It also works for steaks with lots of connective tissue, like sirloin or shoulder. It’s serious Read More …
This coaxes even a tough old gobbler into something tender, moist and flavorful. This works best with legs and thighs, but also very well with breast.
Think of this as “pulled venison”, a simple but wonderful way to show off one of the least respected cuts. It’s a guaranteed hit, even among folks that aren’t too sure about wild meat.