Pretty simple.
We actually like deer meat.
Backstrap, tender loin, about all the hind quarters are steaked, or roasts.
Usually butterflies.
Trimmings are ground with either beef steak trimmings or
80/20 burger. Enough to add some fat, but not hide the deer.
We used to can a lot.
But i got sick after eating it one night.
Not from the meat, I was the only one sick.
Since then, I get queasy if I smell canned beef or deer.
If we want jerky or something like that, I buy beef.
It's easily available, everyday, unlimited.
We don't "waste" deer meat on those things.
