I melt down butter with garlic and a little bit of seasoning. When the butter gets in the cool meat, it solidifies again until the meat is cooked.What do you inject the backstrap with?
I melt down butter with garlic and a little bit of seasoning. When the butter gets in the cool meat, it solidifies again until the meat is cooked.What do you inject the backstrap with?
Any secrets here or just vacuum seal all cuts and leave in refrigerator for 3 weeks prior to freezing?
Sent from my iPhone using Tapatalk
Never have, but sounds like it would be good.Has anyone ever tried pan searing venison in duck fat?
Never have, but sounds like it would be good.