I cooked some for the first time yestersday. It was a 14# kit, I got maybe 1.5 lbs of meat off the legs and back strap. Cut it small pieces, I shaked in flower with pepper and salt, lightly browned, then simmered a few hours in red wine and bullion with carrots and onion. This is how I cook the tougher cuts of venison. It had a unique sweet taste to it. Did not like as much as venison. Not sure if I will cook again. I usually use it for bait.
