…cooked rare with Portobello‘s and onions. It’s what’s for supper.

I processed the deer I got Saturday today. It was frozen almost solid from 12° overnight. I moved it inside and turned the heat on. Kept it about 55° until about 1 o’clock this afternoon and it thought it out enough that I could skin and process it. I saved some backstrap for supper.





I’m pretty sure it bleated when I stuck it with the fork. LOL

looks great, we had shrimps

Just the way it should be!

I had backstrap butterflied last night. Having a ground venison soup tonight. Not sure exactly how my wife makes it but its delicious.

Right on!!!

Cooked perfectly!

Looks great, Lug...but I dont think Ive ever seen anyone cook their onions separate from their shrooms...?

Just the way I cook it. Looks delicious.

Perfect! Had deer chili tonight.

Good stuff, we cook it the same way

Nice! I like mine cooked a bit more than that. But it looks good!!

Thats a waste of good jerkey meat lol. I quartered mine immediately Saturday morning & cut it up that afternoon to avoid the deer popsicle. I like to let hang when weather permits but they all get skun asap, it set quick Saturday.