Mississippi pot roast is one of my favorite cheap and cheerful go-to's with rounds or neck meat. Good modification for tacos. Can't imagine anyone not liking that approach.
Your taxi won't likely use the skull in a traditional rug mount. They have armatures for that type of work. You could get a euro done and if you're really set on a "head on" rug, you could get replica horns made. Lots of options if you have a plan before the hunt.
Thinly sliced moose steak served sashimi style. Outstanding. Was initially reluctant until a chef friend of mine insisted.
Whitetail deer served the same way, not so much. A bit too much funk as opposed to clean and grassy.
The surprise of the raw sampling was bear heart ceviche. Cored and...
Have the 500 watt grinder and the chamber sealer. Both have performed flawlessly through processing 3 deer this past season. Good product at a good price.
Treat those back straps and tenderloins as you would any other game meat. I wish I had kept the fat for rendering! Trim your cuts though, the fat can spoil in the freezer.
Keep those shanks (forearms/legs) as well. My wife's favorite preparation of anything I've made is bear osso bucco.
Hey all,
Looking for a Boykin puppy with all the right stuff based on experience in the field. I have a seven year old Field ESS that would serve as a mentor/companion.
The ratio of work would be 1/2 waterfowl, 1/2 upland. We're in the early stage of vetting breeders, but some of the best folks...