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Round Steaks
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<blockquote data-quote="OldElkHunter1961" data-source="post: 2399371" data-attributes="member: 121205"><p>Swiss steak. Just remember venison has little to no intermuscular fat, or marbling. You cannot prepare it as you would domesticated quadrapeds. If you do it will be dry and tough. Either go long, low and slow or high, hot and fast, cut dependent. There are plenty of excellent references out there (game cookbooks) and some HORRIBLE ones too. Show these magnificent animals we kill the respect they're due. Do some reading and stop doing what you've been doing. It obviously doesn't work.</p></blockquote><p></p>
[QUOTE="OldElkHunter1961, post: 2399371, member: 121205"] Swiss steak. Just remember venison has little to no intermuscular fat, or marbling. You cannot prepare it as you would domesticated quadrapeds. If you do it will be dry and tough. Either go long, low and slow or high, hot and fast, cut dependent. There are plenty of excellent references out there (game cookbooks) and some HORRIBLE ones too. Show these magnificent animals we kill the respect they're due. Do some reading and stop doing what you've been doing. It obviously doesn't work. [/QUOTE]
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