I've ben thinking about this thread after posting on it the first time way back toward the beginning.
What is it about 300-pound deer? THERE'S MORE MEAT ON 'EM!!!
Gotta agree with that! Thanks. That one drew a belly laugh out of me and that's a good feeling.
Ditto as well to chunking meat in quality roasts that can be steaked easily. I started experimenting with that a couple of years ago and did quite a bit of a moose that way last Fall. Lately I've been powder coating them with Rudy's Rub just before I start cooking them, a dry mix I got from a barbeque place in San Antonio. When I'm alone, I cook them in a skillet and start slicing steaks off the end of the roast as soon as they are seared and cooked a quarter inch deep or so. I'll flop the rare side down for a few seconds and go at it. Hoooeee... I gotta go fix some of that.
A double handful of mushrooms in the skillet don't hurt things a bit.
