I've eaten two bucks, both shot in cool-to-cold temps and handled properly. A grilled to medium, bacon-wrapped backstrap filet was one of the finest pieces of meat I've ever eaten. I have three 1 lb. packages of backstrap left in the freezer, and I'm chunking up for a batch of Speedgoat Chili using
this recipe. I think it's delicious.
Went in 2018 with a retired friend who had an antelope hunt on his bucket list, and, after eating his buck, he is itching to shoot another one.
