You can also find a detailed description of how to cut those steaks from a game animal in SLICE OF THE WILD, written by my wife Eileen Clarke, available through our website:
www.riflesandrecipes.comThis is not only a great cut from any game animal, but I have used it for decades as a test of the overall tenderness of a particular animal. The first thing I do after we butcher any animal is pan-fry a 1" thick shoulder steak. If it's reasonably tender, that tells us that animal's meat will be good for quick-cooking methods. If it's on the tough sids, then the tougher cuts from that animal will need some tenderizing techniques, such as brasing or stewing.
