Last season I went out to help a buddy find a deer he’d shot but couldn’t find…. I took a rifle just in case. We found his deer in short order and saw another deer close by. Quite possibly his doe’s nearly full grown fawn. I shot the young deer with the intention of putting some young tasty back straps on the grill for family coming to town the next night.
Had my deer back home and gutted within 45 min. Back straps out and in the fridge within an hour. They sat in the fridge for roughly 40 hours and were marinated in soy, Worcestershire and Italian dressing for the last 10-12 hours. Put them on the grill and pulled them off the perfect medium rare…. I have NEVER eaten deer so tough! Could barely chew it. I’ve killed and eaten a hundred plus deer. Never had meat so tough…. Any ideas on what could have happened?
