Ya the only animal I have ever shot that I didn,t eat was a coastal brown. They eat carrion in the spring and I don,t think I need to explain further.It really disturbs me when people go on about “oh that’s not fit to eat it taste like blah blah blah“. Good for you elkeater bringing that wonderful animal out to eat . Looks good and I’m sure it tastes great. Keep it up
I thought of that too.Thanks for telling me how to do it. A rutty whitetail or mule deer needs a little help sometimes. I love my homemade polish sausage mixed deer and pork but a good steak or roast is good too.I’m not sure. it’s worth a try. My only concern would be that the canning process may destroy the enzymes you need for this to work.
Tonight is moroccan Tajine with plums. Made with Aoudad. It’s spiced with a chopped onion, salt, pepper, fresh ginger, cinnamon, turmeric, coriander and a bundle of parsley.
I’ll be serving it with a plum sauce and spiced rice in an hour and a half. I’ll let you all know how it goes.View attachment 178269