Tried that MO doe from acorn country I think it’s the best I’ve ever had tasty and tender I should have thawed out a bigger piece. LOL. Not sure why they did not trim the fat much no big deal but they did shrink wrap it. $95 to process it that was cheaper then my local locker.


I’m heading back soon l’m considering getting a second doe if I don’t shoot a buck.

No pic because I ate it.

Does taste better, fair game if the local deer population can take it.

Love those pack straps! We like to cut them into small chunks (about the size of a Las Vegas dice) and fry them in a cast iron skillet with about 2 tables spoons of bacon grease. Sprinkle a little Lowerys seasoning salt and garlic powder. Cook just about a minute.

We do that with Golden Dip here you can by the 4lb bag size it’s so popular. The only way I enjoy venison my whole deer will be made into chislic.

My wife and I love eating backstraps. I grill them in about a 10" section on a hot grill to 130° to 135°. To us, the only difference in a doe loin and a buck loin is the buck loin is bigger! I marinade in A1 and use the cabelas steak seasoning. I know some will criticize marinating a steak,especially backstrap, but it's exceptional every time. I could eat backstrap every night I think haha.

Need some good bread to sop up that great juice!!

Looks Great

Rub it in. I haven't gotten one yet and I'm hungry.

X2 on the horseradish Lefty.