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Recipe Reviews 2 reviews
Corned Venison
A friend does this to the rump every year, and I just tried some. DELICIOUS! Like corned beef, but with no slimy gelatin. If we get a second deer this season, I will definitely do this! Saltpeter (a nitrate) will keep it pink, like store-bought corned beef, but it's not really good for you. I won't use it, the pink color is not important to me.

1 user found this review helpful
Reviewed On: Dec. 2, 2012
Grilled Venison Backstrap
Technically, the backstrap is the "top loin" or "t-bone" (a porterhouse cut is the backstrap with the tenderloin attached). The tenderloin/filet mignon is under the spine, inside the body cavity, the backstrap is above the spine, outside the body cavity. STILL, it is an excellent, tender cut. Nice touch with cider!

2 users found this review helpful
Reviewed On: Nov. 29, 2012

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