Originally Posted by postoak
Deer tenderloins are so tiny compared to pork that I don't make steaks out of them. Do you guys really make 2 inch diameter steaks?

I have more ways of processing a deer that I like than I can get out of a one. I like backstrap steaks, hindquarter roasts, stew meat, ground meat for hamburger patties, and link sausage.
I'll also eat liver, but I've tried the heart and it is too rubbery for me.


Cooked it too long !

Had heart last night, it was tender.

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Paul.

"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"