Lately I have been taking two or three muscles from White Tail deer that I killed on my place, and grilling them. Doesn't matter if loin or whole muscle from the ham. I marinate in Dales seasoning, then grill to rare/medium rare. I eat one meal, as is but the left overs are refrigerated and then instead of warming in the microwave, I slice what I want to eat, real thin, and fry in a butter/vegetable oil mix for a short time. I try to just get it hot and not add too much cooking time to it. Being thin, it does not take long. Since I have a hot pan, I then take a few eggs out and fry them, most times. I like this method of reheating better that most. miles
