- Joined
- Dec 20, 2018
- Messages
- 1,791
I am going to have to try this method. I learned the cutting method a while back and that helps a lot with the cooking and looking like a normal piece of meat. I prefer now to cook it like a nice steak (Cast Iron hot sear and the butter baste with herbs and garlic-pic below) than the above recipe. I have also wrapped a heart piece in the deer's own caul fat and that was nice too.
View attachment 28207
View attachment 28208
I've been wanting to save the caul fat when I shoot a deer...but last season I only got one deer with only about 5 minutes of legal shooting light. I was in a rush and did not save the caul fat when I gutted the deer. I will save it next season.