Can't quite figure this one out. Only breasted out the birds, except for one that we did legs/thighs. It's almost like you want to cook it like beef, due to it's texture and flavor, but it requires such a high internal temp (160) that you cant.
Roasting and braising dry the heck out of it, but work well with venison. I've been tempted to try the crock pot, but would have to eat crow first as I hate the thing....
Oh, and the misses said that the #1 shot she found last night didn't add any flavor either, whoops.....
