but can also apply to moose, caribou, and elk, all of which I’ve eaten, and the latter of which I can safely say is the most wonderful wild game meat of them all. It takes a lot of effort to bring down and transport an elk, though, so the bulk of my experience withCooking venison is a breeze thanks to its character and makeup. When cooked, the short, thin muscle fibers lend the metal a firm but tender texture.
The ideal means of cooking venison is to take a nice backstrap , trim away any of that ghostly connective tissue, butterfly it, slice it into inch-wide steaks, then sauté it with a little salt, pepper, butter, and garlic in a hot skillet for two to three minutes on each side. Once the juice runs clear, you’re good to go.
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