Let me start by saying that I used to hate deer meat. The operative word being "used" to. This recipe doesn't just work with the backstrap. We used the ham part of the meat and I learned a few key things. There is a white connective tissue that runs through the meat of the deer. Take the extra twenty minutes to take all of this out. Second thing I learned, make sure you hang the deer for a whole week as long as the temperatures are at normal refrigerator settings. If you do this, all your meat will be as tender as a filet. Now back to the recipe, AMAZING! My family doesn't really like wild game meats, but my son shot a deer, and as most of you know, you need to eat what you kill in the forest. That being said, we tried the recipe, sat down, prepared to hold our noses while we ate, and we were so surprised that we called everyone we knew to share the recipe. Remember to not overcook the meat.
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Let me start by saying that I used to hate deer meat. The operative word being "used" to. This...