Posts Tagged: trimming venison

Scott Leysath

Trim And Sear That Steak


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The lower parts of a venison leg are tougher and much more sinewy than the upper cuts. The greater the sinewy “white parts” within the muscle, the longer it needs to be cooked and at a lower temperature than the upper parts. We’re talking stew meat that is best suited for, well, stews. Trying to […]

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