Choices are good

[draperjojo]

On top of the beef, salmon, and chicken that's in the freezer too.

[AJMD429]

Yep.

With us, it's whitetail roasts, whitetail steaks, whitetail stew/stirfry, or ground whitetail....

[piller]

A little bit of imagination and some spices will make most wild game taste as if a professional chef had a hand in the preparation.

[Pete44ru]

.

I'm thinkin' : Venison chili...……….

Except for the tenderloins/backstraps, we grind all our venison so it can be used to make dishes like meatballs (& pasta), burgers, meatloaf, venison ravioli. Salisbury steak, etc, etc.

.

[Pitchy]

emmmmmm good enjoy.

[GunnyMack]

When I used to shoot multiple deer each season I would keep all the backstraps then, butcher 1 as regular cuts another into landjager another into keilbasi another into sasuages- seems like I always had a freezer full!!

[M. M. Wright]

Adding ginger to your other seasoning is the secret to making venison taste good. I use garlic, salt and black pepper along with the ginger.



We even use ground venison to make jerky. You can actually bite off a little piece.

[Plottman]

Yes, we just acquired lem grinder. We grind boar,bear, and deer. Add no fat, like it lean.