[Homemade] Venison Backstrap, two ways: 1)butterflied and seared & 2) Carpaccio crusted with black pepperMrMcPersonality OP t1_j6pijy6 wrote
Reply to comment by Transcendence-7 in [Homemade] Venison Backstrap, two ways: 1)butterflied and seared & 2) Carpaccio crusted with black pepper by MrMcPersonality
I process all my venison, and then I wrap it, and put it in my chest freezer. This backstrap, for example has been in there since mid-December. As far as the taste goes, I would look at another one of my comments. Individual differences in butchering, and what the animals are. Eating makes a big difference in the flavor of the meat. [Edited due to errors with voice-to-text) ]
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