Home Forums Hunting & Shooting Deer Hunting Been doing it all wrong....

For years I've been cutting round steaks off my deer about an inch thick and then quick frying them in a little oil and butter. On the advice of my neighbor, I cut the ones from this year's first buck almost twice that thick. What a difference. The extra thickness allows enough time to get a good crust on the outside without over-cooking the middle.

I also tried cooking a section of loin from a doe the same way, turning it as it browned (four sides instead if two). Much better than trying to quick-cook slices.